Thanksgiving Yumminess

I've been so busy getting my home ready with Christmas decorations that I kind of put Thanksgiving on the back burner.  I had family come into town this week and we have made more food in the last few days than I have made in the last few weeks, but that's part of enjoying the holiday season. One of my fav's is the No Bake Pumpkin Cheese Cake that my Mother-in-law makes. It's quick and easy and taste oh so yummy.

what you need

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

 HONEY MAID Graham Pie Crust (6 oz.) Or Homemade like mine:  2 sticks of butter and two sleeves of graham crackers(crushed) Bake at 350 for 15-20 mins

make it

BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

SPOON cream cheese mixture into crust.

REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.