“Favorite PB recipes we have borrowed, to share with you.”
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Sugar Free – No-bake Pumpkin Cheesecake
Submitted by Sister Gay Young, Canaan PBC, Orange, Texas.
1 pkg. (8 oz.) cream cheese
1 cup canned pumpkin
˝ cup Splenda
˝ tsp. pumpkin pie spice
1 tub (8 oz.) Cool Whip whipped topping
1 Graham pie crust
- Beat cream cheese, pumpkin, Splenda 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 graham crust.
- Refrigerate 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.
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