In a bind for Thanksgiving? Try this
No-Bake Pumpkin Cheesecake by Kraft Foods
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.
I've made this everytime I didn't have time to make a dessert. It is easy as heck and awesome. Not to mention it tastes great too!
Because starting a new block of classes on Thanksgiving week is soooo not cool. Trust me. At least they are giving us 2 weeks off for the winter holidays.
HAPPY THANKSGIVING TO EVERYONE and thank you for reading my blog. I appreciate each and everyone of you! :)