PHILADELPHIA® No-Bake Pumpkin Cheesecake

By carol gorman

Ingredients

• 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, divided
• 1 HONEY MAID Graham Pie Crust (6 oz.)

Preparation

Step 1

BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the 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.