I'm looking for a pumpking pie recipe that is no-cook, uses cream cheese, cool whip, light cream and a ...

... grahan cracker crust. Thanks in advance!I'm looking for a pumpking pie recipe that is no-cook, uses cream cheese, cool whip, light cream and a ...
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.)











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.














KRAFT KITCHENS TIPS








Size It Up


Enjoy a serving of this rich and indulgent cheesecake on special occassions.





How To Soften Cream Cheese


Place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 10 to 15 seconds or until slightly softened.





I hope this is it!


Happy ';baking';I'm looking for a pumpking pie recipe that is no-cook, uses cream cheese, cool whip, light cream and a ...
no bake pumpking pie recipe !!!!











1 (8 ounce) package third less reduced-fat cream cheese, softened


1 (15 ounce) can pumpkin


1 egg


4 egg whites


1 teaspoon vanilla


8 tablespoons low-fat butter, melted


1/2 (16 ounce) package powdered sugar


1/2 cup Splenda granular


1 teaspoon cinnamon


1 teaspoon nutmeg











Preheat oven to 350 degrees F.


Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.


To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Easy No-Bake Pumpkin Chiffon Pie








CRUST


1 1/4 cups graham cracker crumbs


1/4 cup granulated sugar


1/2 teaspoon ground cinnamon


6 tablespoons (3/4 stick) butter or margarine, melted


FILLING


1 can (30 oz.) LIBBY'S Easy Pumpkin Pie Mix


1 large egg, lightly beaten


1/4 cup packed brown sugar, packed


4 teaspoons unflavored gelatin


1 cup heavy whipping cream, whipped


1 teaspoon vanilla extact





FOR CRUST:


COMBINE graham cracker crumbs, granulated sugar and cinnamon in medium bowl; stir in butter. Press onto bottom and up side of 9-inch pie plate. Refrigerate while making filling.





FOR FILLING:


COMBINE pumpkin pie mix, egg, brown sugar and gelatin in medium saucepan. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until mixture begins to boil. Remove from heat. Pour into large bowl; cover. Refrigerate for 45 minutes or until partially set. Fold in whipped cream and vanilla extract.





SPOON filling into chilled crust. Refrigerate for about 3 hours or until firm.
1 package cream cheese 1/2 cup cold milk 1 package vanilla instant pudding ( 4 ounce) 1 cup canned pumpkin 1/2 tsp. pumpkin spice 1 cup cool whip 1 gramn cracker crust beat cream cheese in large bowl on low until creamy gradually add milk add dry pudding mix pumpkin %26amp; spice beat on low 1 minute gently stir in cool whip spoon into crust chill at least 2 hours