No Bake Pumpkin Cheesecake
**Graham Cracker Crust**
1-1/4 cups crushed graham crackers
1/4 cup granulated sugar
6 Tbsp softened butter
Mix well and press into bottom and sides of a 9" pie pan.
**Pumpkin Cheesecake filling**
1 8oz pk of cream cheese, room temperature
1 cup canned Libby's Easy Pumpkin Mix (not solid pack)
1/4 cup granulated sugar
2 cups cool whip
Whipped cream for topping Combine cream cheese, pumpkin mix and sugar. Mix
well until smooth. Fold the cool whip into the pumpkin mixture until well
incorporated. Spoon into prepared 9" graham cracker crust and spread to
fill. Refrigerate at least 2-hours prior to serving. Serve with whipped
cream topping.
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