Servings: n/a

Prep Time: 15 Min.

Cook Time: n/a

Chill Time: 3 Hours

What you need:

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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 ready-to-use graham cracker crumb crust (6 oz.)

What to do:

1. Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
2. Spoon into crust.
3. Refrigerate 3 hours or until firm.
4. Serve topped with remaining COOL WHIP.

Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.