1 8 ounce package cream cheese
1 cup pumpkin
1/2 c sugar
1/2 tsp pumpkin pie spice
1 8 ounce cool whip, thawed and divided
1 graham cracker crust
Beat cream cheese, pumpkin, sugar, spice with mixer until well blended, then fold in 2 1/2 c cool whip. Spoon into the crust. Refrigerate 3 hours, until firm. Top with remaining cool whip.
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