philly no-bake summer cheesecake

1 Servings
1 pack (8-ounces) Cream Cheese or Neufchatel Cheese
⅓ cup Sugar
Tub (8-ounces) Cool Whip Whipped Topping, thawed
Ready-to-use graham cracker crumb crust (9-inches)

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. Makes 8 servings. Posted to EAT-L Digest by Karyn Farrell <Syber12@...> on Aug 2, 1997

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