Two-step cheesecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Nonfat cream cheese |
| ⅓ | cup | Sugar |
| 8 | ounces | Nonfat whipped topping; Cool Whip |
| 1 | Graham cracker pie crust; 9 inch | |
| 1½ | cup | Cherry pie filling |
Directions
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer at high speed until smooth. Gently stir in whipped topping. Spoon into crust.
Refrigerate 3 hours or until set. Spread pie filling evenly over top of pie. Store leftover cheesecake in refrigertor.
Recipe by: Comstock Advertisement Posted to MC-Recipe Digest V1 #671 by hurlbert <hurlbert@...> on Jul 13, 1997
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