PHILADELPHIA No-Bake Pumpkin Cheesecake

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/2 tsp. pumpkin pie spice
• 3 cups thawed Cool Whip Whipped Topping, divided
• 1 ready-to-use graham cracker crumb crust (9 inch)

1. Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with mixer until blended.
2. Gently stir in 2-1/2 cups Cool Whip.
3. Spoon into crust.
4. Refrigerate cheesecake and remaining Cool Whip 3 hours.
5. Serve cheesecake topped with remaining Cool Whip.

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

Taken from www.kraftrecipes.com/recipes/philadelphia-no-bake-pumpkin-cheesecake-175544.aspx (may not work)