No Bake Pumpkin Cheesecake

1. 1

   Add room temperature cream cheese, pumpkin pie mix and sugar to mixing bowl.

2. 2

   Beat with electric mixer until smooth.

3. 3

   Fold Cool Whip into the pumpkin mixture until well incorporated.

4. 4

   Spoon mixture into prepared 9-inch graham cracker pie crust and spread to fill evenly.

5. 5

   Refrigerate at least 2-hours prior to serving.

6. 6

   Serve slices topped with 2 tablespoons of Cool Whip Topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.