Light and Fluffy no-bake Cheesecake

This recipe is from Shawnna. It sounds really yummy!

1-8oz pkg cream cheese softened
1-tub (reg size) cool whip
1/4 c. white sugar
1 tsp vanilla
1 graham cracker pie crust

Mix cream cheese and sugar together until smooth (so there aren't any sugar crystals). Fold in cool whip and vanilla. Make sure that the bottom of the bowl gets thoroughly mixed. Pour/scrape mixture into pie crust. Let set in fridge for at least 2-3 hours to completely set. Top with favorite pie topping and enjoy. Also if you like a less sweet cheese cake, I only add half cool whip, and add equivalent of the other half of cool-whip of sour cream, usually a cup and a half or so. By doing that it makes the cheese cake a little less fluffy as well.

Pumpkin somethin'

I love making this cake around the holidays. I got this recipe from David's (bro-in-law) mother. Its not thick like pumpkin pie, way easier to make, I like it better! I did half walnut other half without. This is a delicious cake!
Ingredients

* 1 (15 ounce) can pumpkin puree
* 1 (12 fluid ounce) can evaporated milk
* 3 eggs
* 1 cup white sugar
* 4 teaspoons pumpkin pie spice
* 1 (18.25 ounce) package yellow cake mix
* 1/2 cup butter, melted
* 1 1/2 cups chopped walnuts

Directions

1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees for 1 hour or until a knife inserted near the center comes out clean.