1 envelope gelatine
1 cup cold water
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract (optional)
1 (9 inch) graham cracker crust

In small saucepan, sprinkle gelatine over 1/4 cup cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved.

In large bowl, with electric mixer beat cream cheese, sugar and vanilla until blended. Gradually beat in gelatin mixture and remaining 3/4 cup water until smooth. Pour into crust; chill until firm. Garnish, if desired, with fresh or canned fruit.

Makes about 8 servings.