PHILADELPHIA No-Bake Pumpkin Cheesecake

• 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.)

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

philadelphia cream cheese, pumpkin, sugar, pumpkin pie spice, ready

Taken from www.kraftrecipes.com/recipes/philadelphia-no-bake-pumpkin-cheesecake-53064.aspx (may not work)