Tuesday, December 2, 2008

Fluffy Cheesecake

I plan on trying this for Christmas.
1 pkg. (8 oz.) Cream Cheese, softened
1/3 c sugar
1 tub (8 oz.) Cool Whip topping, thawed
1 prepared graham cracker crumb crust (6 oz. or 9 inch)
Beat cream cheese and sugar in lg. bowl w/ wire whisk or electric mixer until smooth. Gently stir in whipped topping.
Spoon into crust. Refrigerate 3 hours or until set. Garnish with raspberry sauce, cherry or blueberry pie filling or drizzle with chocolate and carmel.

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