PUMPKIN NO BAKE CHEESECAKE

INGREDIENTS:


1 pkg. (8 oz.) cream cheese, softened

1 cup canned pumpkin

1/2 cup sugar

1/2 tsp. pumpkin pie spice

1 tub (8 oz.) whipped topping, thawed, divided use

1 graham cracker pie crust, 6 oz.

DIRECTIONS:
Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer
on medium speed until well blended.

Gently stir in 2-1/2 cups whipped topping.

Cover and refrigerate remaining whipped topping for later use.

Spoon cream cheese mixture into crust.

Refrigerate 3 hours or overnight.

Serve topped with remaining whipped topping.

Store leftover cheesecake in refrigerator.

Makes 8 servings.


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