Ingredients

• 1 pre-made 9-inch graham cracker crust

• 1 package (16 oz) Philadelphia No-Bake Cheesecake filling

• 1 can (15 oz) pumpkin puree

• ½ cup heavy cream

• 1 package (3.4 oz) Jello cheesecake mix (dry)

• ½ teaspoon pumpkin pie spice

• One 8 oz Whipped Topping

Directions

1. In a large mixing bowl, combine the pumpkin puree, heavy cream dry Jello cheesecake mix, and pumpkin pie spice. Stir until well blended. Fold in the Philadelphia No-Bake Cheesecake filling until the mixture is smooth and creamy.

2. Spoon the mixture into the pre-made graham cracker crust and spread it evenly. Spread the whipped topping over the top and sprinkle with pumpkin pie spice. refrigerate until ready to serve