Moving & Cheese Cake

We continually set ourselves up to accomplish the impossible.

Richard & I, along with our amazing roommate, RaShawn, have a knack for scheduling our lives so full that sacrifices of sleep are usually required. This month we have out done ourselves. Moving out of our terrible apartment was always in the cards, but the timing just happens to coincide with Richard's busiest time of year at work, RaShawn's major exams in school & Army drill weekend, a dear friends wedding, and our upcoming Thanksgiving holiday trip to Marietta, Georgia to see part of my family.

Since we are leaving so soon after move to be gone for 10 days, everyone wants to come see the new house before we go. This brings us to the cheese cake.

I wanted something quick and easy to make, something that didn't require baking. I needed it to be cheap, and delicious, something with an autumn flare, but not over powering; in short- I needed the perfect fall dessert.

I Googled "pumpkin, no bake" and was taken to a myriad of websites. I finally settled on a recipe from Food.com- Available Here.  However, I wanted it to be a bit less dense.

Here is my modified recipe! (No pictures of this, sorry. I was in a hurry.)

RECIPE 

Ingredients:

1 large package of vanilla pudding
3 cups of cold milk
3 Tbs of Cinnamon, or more to your taste
1 8oz package of cream cheese, very soft
2 cups of powdered sugar
2 cups of canned pumpkin (I used Libby's 100% Pumpkin)
2 cups of thawed Cool Whip
3 graham cracker pie crusts

Directions:

1) Prepare the pudding in a very large mixing bowl, according to package directions (with the 3 cups of milk)

2) Add the cinnamon and mix.

3) Slowly mix in the powdered sugar. (If you mix it in all at once, your kitchen will look like a concert or magic show, with clouds swirling around.)

4) Add the cream cheese to the bowl and mix with a hand mixer on low until well blended.

5) Pumpkin! Add in approx. 2 cups. This can be adjusted to taste, if you think it needs more, add more!

6) Mix in the pumpkin, increasing the speed on the hand mixer gradually so as the put more and more air in the mixture. You will see the filling change in texture. Just keep whipping for about 2 to 4 minutes, it will get fluffier.

7) Now, using a silicon spatula, or similar, fold and mix in the cool whip. You need to mix it gently, so you don't mix all the fluffiness out. This should take about a minute. It doesn't have to be completely blended.

8) Divide the mix evenly among the three pis shells.

9) Cover and refrigerate a minimum of 5 hours to set up. (I put mine in the freezer to hurry them along. This didn't work so well.)

NOTES:
This "pie-filling-fluffy-cheesecake-mixture" would be excellent for many other things, too. Between pancakes, as icing for a cake, filing for a layered cake, on bagels, with sliced apples or pears...
Basically, it is delicious!

Hope you enjoy!