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| 8 oz |
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Cream cheese |
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| 1/3 cup |
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Sugar |
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| 8 oz |
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Cool whip |
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| 6 oz |
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Graham cracker crust, 9" |
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| Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or overnight. Top with fresh fruit or pie filling. |
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| Servings: 8 |
| Ready in: 3 hours and 30 minutes |
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| Recipe Source |
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Source: Kraft
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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