Streusel-Topped Pumpkin Pie No Bake Cheesecake |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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This recipe comes from kraft and is super easy and fast. No baking involved so that the oven is free for your other dishes. It has a creamy pumpkin pie flavor that is soo good!! Ingredients:
1 cup canned pumpkin |
1 1/4 cups cold milk |
2 (3 1/2 ounce) packages jell-o cheesecake flavor instant pudding mix |
1 teaspoon pumpkin pie spice (or to taste) |
1 (8 ounce) container cool whip topping, thawed, divided |
1 honey maid graham cracker pie crust (6 oz.) |
1/4 cup chopped planters walnuts |
2 tablespoons brown sugar |
1 teaspoon butter or 1 teaspoon margarine |
Directions:
1. Stir pumpkin and milk in large bowl with whisk until well blended.
2. Add pudding mixes and spice. Beat 2 minute (Mixture will be thick.)
3. Stir in half the COOL WHIP; spoon into crust.
4. Refrigerate 4 hours or until firm.
5. For Streusel: Microwave nuts, sugar and butter in microwaveable bowl on HIGH 1 to 1-1/2 minute or until hot and bubbly, stirring after 1 minute Cool.
6. Sprinkle nut mixture over pie.
7. Serve topped with remaining COOL WHIP.
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