No Bake Pumpkin Cheesecake
20 min·American
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Ingredients
- 8 ounces cream cheese softened
- 1 cup milk + 1 tablespoon, divided
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping
- 1 graham cracker crust
- 15 ounces pumpkin puree 1 can
- 2 boxes instant vanilla pudding mix 3.4 ounces each
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
3 steps
- 1
Beat together the cream cheese, 1 tablespoon of milk, sugar, and vanilla in a large bowl. Fold in ½ of the whipped topping and spread in the graham crust.
- 2
Whisk together 1 cup of milk, pumpkin, dry pudding mixes and spices until creamy. Spread over the cream cheese layer.
- 3
Top with the remaining ½ tub whipped topping and refrigerate for at least 4 hours.
Progress
0 / 3 steps
Nutrition
Per serving (based on 6 servings)
Calories
406cal
Protein
6.0g
Carbs
36.0g
Fat
26.0g
Fiber
1.0g
Sugar
21.0g
Sodium
400mg
Saturated Fat
13.0g
