Sugar-Free, No-Bake, Pumpkin Cheesecake

Made this on Thanksgiving and it was pretty delicious :)
Courtesy of www.kraftrecipes.com


Ingredients:

1 pkg. (8 oz.) light PHILADELPHIA Cream Cheese, softened

1 cup  canned pumpkin

1/2 cup sugar light (or Splenda)

1/2 tsp.  pumpkin pie spice

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1   HONEY MAID Graham Pie Crust (6 oz.)

 

Directions:

BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

SPOON cream cheese mixture into crust.
REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.