No-Bake Small Pumpkin Cheesecake, Using Jello Pumpkin Spice Instant Pudding

I was tickled by an old 1959 ad from Jello and since we're officially into the season of all things pumpkin spice... I thought I'd update the recipe by using Jello Pumpkin Spice Instant Pudding. That turned out to be a good idea:@) We were all pleased with just how tasty this No-Bake Pumpkin Spice Cheesecake turned out to be, and ya gotta love that it doesn't make a ton of leftovers too!

I sprinkled the top with 1 Tblsp sugar mixed with 1/4 tsp pumpkin pie spice.

Tips: Aka... Let's all learn from Lynn's mistakes:@)

• It's a good idea to set the purchased crust into a pie plate for stability. 
• The most important thing is to have the cream cheese at room temperature and soft. 
• Mix the cream cheese by itself for a bit to get it smooth and creamy, then add the milk.

Busy Day Small No-Bake Cheesecake-from Jello
8 oz cream cheese, softened
2 cups milk-I used half and half
4 oz Jello Instant Pudding, lemon, *pumpkin, chocolate, whatever sounds good for cheesecake
purchased small graham cracker crust
*Options: If making the pumpkin flavor, add 1/4 tsp extra pumpkin pie spice to mixture and sprinkle top with 1 Tblsp sugar mixed with 1/4 tsp pumpkin pie spice. ~Or~ add 1/2 tsp extra pumpkin pie spice to the mixture and top with whipped cream.

1. Mix cream cheese and 1/2 C milk, blend well.
2. Add remaining milk and pudding mix. Blend with beater or whisk about 1 minute. Mix quickly and don't over beat.
3. Pour at once into pie shell.
4. Chill at least one hour before serving (the longer the better).

Have a sticky sweet happy day:@)