No bake Layered Pumpkin Chiffon Cheesecake

This is cool and creamy version of pumpkin pie. This is for all those people who say “I like pumpkin but I do not like pumpkin pie. The two layers come together and compliment like no ordinary pumpkin pie can. Try it at your next gathering and watch the eyes pop and smiles spread.

The name may be long but your pie won’t last long. This makes two pies or one 9 x 13 cake pan size

  • Crust
  • 40 graham crackers, crushed
  • ½ cup butter, melted
  • Bottom Layer
  • 1 (8 oz.) cream cheese room temperature
  • 1 cup powdered sugar
  • 1½ c. Cool Whip
  • Top Layer
  • 1 (1 lb.) can pumpkin
  • 2½ tsp. pumpkin pie spice
  • 2 cups Cool Whip
  • 2 (3 oz.) pkgs. vanilla instant pudding (dry)
  • ⅔ c. cream or milk
  1. Crust: Crush 40 crackers finely.
  2. Add melted butter, mix well.
  3. Press into two pie pan.
  4. Bottom Layer
  5. Mix cream cheese until soft.
  6. Add powdered sugar. Mix well.
  7. Fold in Cool Whip until well mixed.
  8. This should be thick.
  9. Spoon ½ into each pie crust.
  10. Top Layer
  11. Mix pumpkin, pumpkin pie spice and Cool Whip together.
  12. Prepare pudding with milk, let set.
  13. Combine pudding and cream mixture.
  14. Spread pumpkin mixture over cream cheese layer.
  15. Refrigerate for 2 hours before serving.
  16. Serve chilled