Pumpkin Pie Cheesecake

Jello "Pumpkin Spice" 1 small package 3.4 ounces
Cool Whip Lite 16 ounce container
Philadelphia Cream Cheese Whipped 16 ounce
Keebler Graham Cracker crust I use the big extra 2 slice one
1 cup cold milk

Mix Package of Pumpkin Spice with milk then mix that with about 3/4 of the container of Cool Whip Lite (I use the Lite version because it stay firmer than the Regular Cool Whip)
After the above is well mixed add the whole package of Whipped Philadelphia Cream Cheese
I always use a electric handmixer on a fairly low setting to mix these ingredients.

Take the above mixed ingrediets and spread into the graham cracker crust in the pie tin. Usually there is some of the mixture that is left over than my son and I consume out of the bowl. Place the lid on the pie tin and refrigerate for several hours.

You can sprinkle a little nutmeg or pumpkin pie spice on the top of the pie before serving.

*Note: For any of the cheesecakes mentioned above(cherry, blueberry, strawberry, peach and apple) use Compton brand fruit fillings they are the best. For those recipes you delete the pudding mix and the milk. The fruit topping goes on top of the finished pie. Refrigerate as with the others.

I have to admit my cheesecake recipes started with my wife's favorite cousin in West Virginia. Alena (Lena) Wallace, Lena's cheesecake recipe used the Great Value brand cherry pie filling, graham cracker crust, some of the Philidelphia Cream Cheese packages and whatever the generic brand of ready-whip is out there. I just went with premium products of everything and used the Philadelphia Cream Cheese Whipped 16 ounce container.

I use 2/3rds of the big tub of Coolwhip Lite because it stays firmer than the regular Coolwhip, mix it and the Philadelphia Whipped Cream Cheese.
Now Lena would mix a little sugar in with her generic readywhip but I tried it with and without and even used various low cal sweetners and no one has ever complained about the sweetness or lack there of. So try it without and go from there.
Spread out the cream cheese and Coolwhip Lite mixture in the Extra large graham cracker crust(Keebler), dump on the can of topping of your choice.
Comstock is the best. Simply the best. (Try a blind taste test of two cans one generic and one Comstock and you will see/taste the difference.)
We (my 4 year old) usually leave just a little of whatever flavor were using in the can and then take a little of the leftover cream cheese and Coolwhip and put it in the can and mix it slightly, that way it tides us over while the pie chills just a little while in the fridge.

Note* if you bring all the products home from the store and put everything in the fridge even the graham cracker crust pie tin and the fruit filling, the chill down time for the finished product can be shortened.

We have used the following Comstock flavors; AppleSlice in syrup, Cherry, Old Fashioned Cherry, Blueberry, Strawberry and Peach (While searching for a picture on Google Images I saw they have a Key Lime Creme Filling that I would love to find and try. mmmmmm!!!

You would think, "Blueberry Cheesecake is a little too much blueberry...." Try it once and you too will love this flavor.