3 pudding cups (3.5 oz. each) Hunt's vanilla pudding
1/2 c. sugar
1/2 tsp. pumpkin pie spice
1 graham cracker pie crust
Whipped topping
Instructions
Place water in small saucepan and sprinkle with gelatin; let stand 1 minute. Stir over low heat until gelatin is dissolved, about 3 minutes. Remove from heat; set aside.
Blend cheese, pumpkin, pudding, sugar, and spice in large bowl with electric mixer until smooth. Add gelatin mixture and beat on low speed until combined. Pour into crust. Cover and chill 2 hours or until firm.
Top each slice with whipped topping just before serving.
For vanilaa cheesecake, replace canned pumpkin and pumpkin pie spice with 8 ounces plain yogurt and 1 tsp. vanilla. Serve with fresh berries.
Originally Submitted
12/28/2009
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You can add this No-bake Pumpkin Cheesecake recipe to your own private DesktopCookbook.
