2 step pumpkin cheesecake
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|1 pkg||8-oz cream cheese softened|
|1 c||canned pumpkin pie mix|
|1/2 tsp||pumpkin pie spices|
|1 pkg||8-oz container cool whip|
|1||prepared graham cracker crust|
beat cream cheese, pumpkin, sugar and spice in a large bowl with wire whisk or electric mixer until smooth.
gently stir in the whipped topping
spoon into crust; refrigerate 3 hours or until set
Store left over cheese cake in refrigerator.