No Bake Pumpkin Cheesecake Bars
1 ½ cups crushed graham crackers
2 tablespoons sugar
4 tablespoons butter, melted
8 oz. cream cheese, softened
1 can (14 oz.) pumpkin purée
½ cup white sugar
1 tub Cool Whip (8 oz.)
½ teaspoon pumpkin spice
1 teaspoon vanilla extract
1 envelope gelatin, dissolved in ½ cup water
"Throw those graham crackers (about one sleeve’s worth) into a plastic bag, and crush them."
"In a large bowl, mix together the crushed grahams crackers, 2 tablespoons of sugar and a half stick of melted butter with a fork."
"Press the buttery graham cracker crumble into some sort of baking dish. I used an 11 x 7 inch dish, but you could honestly use just about anything— even a pie or cake tin would be fine."
"In a bowl, mix together the cream cheese, pumpkin purée, sugar, vanilla and pumpkin spice until well-combined."
"Then, fold the tub of Cool Whip into the mixture and mix until combined."
"Dissolve your envelope of gelatin into ½ cup of hot water (you could steal some from your roommate’s Keurig) then mix into the cheesecake filling."
"7. Spoon the cheesecake filling over the graham cracker crust and leave in the fridge for at least 3 hours before cutting the dessert into bars. Enjoy!"
Thank you Matthew Blair for this awesome recipe!