November 24th, 2010
Some things are just too good to be true.
Like when your family pranks you by buying you a fake lottery ticket that you just won “$
10,000+” with. That’s just mean.
Or when…you watch chic flicks and wonder why the man in your life, your husband, future boyfriend, etc - can’t be
Or have you ever got super excited for that front row parking spot, pull up thinking “yessss” - just to find there’s one of those cars that kinda resemble a go-kart parked there?!
How about those infomercials? Miracle diets? Or “Earn $3000/week from home”!!! WOw!
I’ve got good news for you: this one’s not going to let you down folks!
No Bake. No Measure. No kidding.
No Bake Pumpkin Cheesecake
Sarah @ Miss CandiQuik
Prep time: 15 mins
Total time: 15 mins
1 pkg vanilla candiquik
2 (8oz) packages cream cheese (softened)
1 (8oz) container whipped topping (thawed)
1 packet Pumpkin Spice (or plain pumpkin) jello pudding mix
1 (9 inch) graham cracker crust
Melt Vanilla Candiquik according to directions on package.
Pour Candiquik in a large bowl over the pumpkin flavored gelatin powder and softened cream cheese blocks; blend until smooth.
Fold in whipped topping, and blend until well mixed.
Spread cheesecake mixture in pie crust and top with whipped cream (and a little sprinkle of nutmeg if you’re feelin’ fancy).
* You can also make this recipe into 8 mini cheesecakes, tarts, or individual ramekin pies – whatever you wish to call them. Just look for the cute, small, round graham cracker crusts!
Also, I recommend using this homemade Graham Cracker Crust Recipe:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 Tablespoons butter
(optional: 1/4 teaspoon cinnamon)
Preheat oven to 375°F. Mix all ingredients until well blended.
Press firmly onto bottom and up sides of a 9-inch pie plate.
Bake 8 to 10 minutes or until lightly browned. Cool completely before filling.
Turtle Cheesecake Shooters
Ohh, and one last thing – check out these
Thanksgiving Donut Pops from Brooke at Cheeky Kitchen!