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Title: Two-Step Cheesecake
Categories: Dessert Easy Lowfat
Yield: 8 Servings
| 8 | oz | Nonfat cream cheese |
| 1/3 | c | Sugar |
| 8 | oz | Nonfat whipped topping; cool whip |
| 1 | Graham cracker pie crust; 9 inch | |
| 1 1/2 | c | Cherry pie filling |
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.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Comstock Advertisement
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