One of my favorite indoor activities is cooking and June is Country Cooking Month. I have shared several of my favorite recipes this month and this one is a great easy dessert that can be switched up and summerized. It's my No Bake Pumpkin Cheesecake - with a healthy twist, of course.

1 Graham cracker crust (I just use the pre-made kind)

1 80z block of softened reduced fat cream cheese

1 3.2oz box of fat free sugar free pumpkin spice Jell-O Pudding

1 8oz tub of fat free sugar free Cool Whip

Skim milk


Place cream cheese into a mixing bowl and beat until smooth. Add pudding slowly and beat some more until smooth. The mixture will be dry so slowly add milk until it’s creamy. Beat until it’s completely mixed in. Spoon mixture into graham cracker crust and smooth out the top. Refrigerate for at least one hour before serving.

Slice and serve topped with Cool Whip and a dash of nutmeg.

The summerized version of this would be to use fat free vanilla pudding in place of the pumpkin and your favorite fruit topping from fruit right out of your garden. Vanilla pudding and a box of sugar free lemon flavored JELL-O.

Want more of my favorite country cooking recipes? Click HERE.