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PHILADELPHIA® No-Bake Pumpkin Cheesecake

PHILADELPHIA® No-Bake Pumpkin Cheesecake recipe
photo by:kraft
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
time
prep:
10 min
total:
3 hr 10 min
servings
total:
8 servings
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posted:
3/30/2005
It is "yummy"
posted:
3/26/2005
Made this for Thanksgiving and was asked to make it for Easter. Everybody loved it.
posted:
3/25/2005
It calls for two 1/2 cup (2 half cups) of cool whip, not 2.5 cups. :) Just to clarify.
posted:
3/17/2005
Wonderful recipe! I made mini cheesecakes instead, using vanilla wafer cookies on some and ginger snaps on the others. I used cupcake liners and popped them in the fridge for a lighter, quick treat.
posted:
2/21/2005
Good recipe but I am perplexed as to how you get two and a half cups of cool whip from one 8oz tub?
posted:
1/24/2005
Very simple to make. Just the right amount of pumpkin flavor. Most certainly will make again.
posted:
12/28/2004
Very very good and very very easy to make! Something quick and easy for those of you in a hurry.
posted:
12/23/2004
This is one of the most wonderful pumpkin pies I have ever tasted! It was a HUGE hit at a recent Thanksgiving party I attended and everyone was asking me for the recipe. It's light in texture, extremely tasty and you best make 2 of these, because one pie will disappear FAST!!
posted:
12/17/2004
This is a very quick and easy recipe to make and it is delisious.
posted:
12/15/2004
This was delicious and enjoyed by everyone in my family, but my husband and he doesn't like cream cheese. It will definitely be made again. Amity, Oregon
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