The Cunning Whisk

Important Note: This recipe is for the PUMPKIN version. Once you understand the mechanics behind this cheesecake, as well as the Fluffy No-Bake Cheesecake, any flavor and consistency is possible.

Ingredients:

• 8 oz. cream cheese, softened
• 1.5 c. whipped topping
• 1 c. milk
• 1 pkg. pumpkin spice pudding mix
• graham pie crust

Directions:
Beat cream cheese for several minutes on low until fluffy. Mix in whipped topping. Meanwhile, beat pudding mix with milk until set-up and thick. Add pudding to cream cheese mixture until thoroughly blended. Spread into crust and refrigerate until ready to serve.

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Important Note: This recipe is for the PUMPKIN version. Following the recipe is an alteration for BLUEBERRY. Once you understand the mechanics behind this cheesecake, as well as the Traditional No-Bake Cheesecake, any flavor and consistency is possible.

Ingredients:

• 16 oz. cream cheese, softened
• 8 oz. whipped topping
• 1/2 c. pumpkin pie filling
• 1/4 tsp. pumpkin pie spice
• 1/4 c. sugar
• graham pie crust, extra large

Directions:
Cream sugar with cream cheese for several minutes on low until mixture is fluffy. Mix in pumpkin pie filling and pumpkin pie spice. Slowly and gently fold in whipped topping. Spread into crust and refrigerate until ready to serve.

Blueberry Recipe:
Cream 1/4 c. sugar with 16 oz. cream cheese for several minutes on low until mixture is fluffy. Mix in 1/4 c. blueberry preserves and 1/2 tsp. lemon juice. Slowly and gently fold in 8 oz. whipped topping and 1/2 c. fresh blueberries. Spread into crust and refrigerate until ready to serve.

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