8 oz. cream cheese, softened
8 oz. cool whip, thawed
3 tbsp. sugar
1-9 inch graham cracker crust

Blend cream cheese and sugar until smooth. Fold in cool whip by hand until smooth (no lumps). Pour into crust, garnish with fruit.

Graham Cracker Crust: Combine 1 1/4 c. fine graham cracker crumbs, 1/4 c. sugar and 6 Tbsp. melted butter; mix. Press firmly into 9-inch pie plate. Chill crust for 45 minutes and then fill.