1graham cracker pie crust
4 ozcream cheese, room temperature
1 box3.4 ounce jello pumpkin spice instant pudding mix
8 ozdefrosted coolwhip, divided
1 Tbspbrown sugar, optional
2 Tbsptoasted pecans, finely chopped, optional
How to Make Pumpkin Mousse No-bake Cheesecake
- Cream together cream cheese and pudding mix.
- Fold in 4 ounces coolwhip. (1/2 container)
- Blend in cold milk until mixture is smooth
- Spoon mixture into graham cracker crust.
- Add brown sugar and pecans to remaining coolwhip (if desired) and smooth over mousse mixture, chill