(Taken from www.kraftrecipes.com)
Don't have an oven or a microwave? No problem. You can make this delicious pumpkin cheesecake in four easy steps.
INGREDIENTS
8 oz. cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon pumpkin pie spice (and extra for topping)
8 oz. tub of Cool Whip, thawed
1 Honey Maid Graham pie crust
DIRECTIONS
Beat cream cheese, pumpkin, sugar and pumpkin pie spice with an electric mixer or rotary beater 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. Spread remaining whipped topping on top, and sprinkle with pumpkin pie spice if desired. Enjoy! :)
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