No-Bake Pumpkin Cheesecake
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese,
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)
Mix cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on
medium speed until well blended. Gently stir in whipped topping.
Spoon into crust, do not pour mixture into crust. Refrigerate 3 hours or
overnight. Garnish as desired. Store leftover cheesecake in refrigerator.