No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake



This recipe comes from Pillsbury. We make this every year for Thanksgiving and Christmas. It's really light and good.



We always use the Cool Whip, but you can substitute whipped cream if you wish.



Make sure the cream cheese is room temperature or it won't mix right and you will have lumps.



**Graham Cracker Crust**



1-1/4 cups crushed graham crackers

1/4 cup granulated sugar

6 Tbs softened butter



Mix well and press into bottom and sides of

a 9" pie pan.





**Pumpkin Cheesecake filling**



1 8oz pk of cream cheese, room temperature

1 cup canned Libby's Easy Pumpkin Mix (not solid pack)

1/4 cup granulated sugar

2 cups cool whip



Mix well, cream cheese, pumpkin mix and sugar until smooth.

Fold the cool whip into the pumpkin mixture until well incorporated.

Spoon into prepared 9" graham cracker crust and spread to fill.

Refrigerate at least 2-hours prior to serving.



Serve with whipped cream topping.