Post by cuteascountry_Shortcake on Nov 21, 2003 16:47:39 GMT -6
No-Bake Pumpkin Cheesecake
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese,
softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)
Mix cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in whipped topping.
Spoon into crust, do not pour mixture into crust. Refrigerate 3 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.
Note: I submitted this to the newsletter for Ann from Stone Park, IL on November 21, 2003
-Shortcake