QUICK & EASY CHEESE CAKE
VARIATIONS
 
2 (8 oz.) pkg. cream cheese
1 c. sugar

Beat together until smooth.

1 (8 oz.) tub Cool Whip

Fold into cheese mixture.

Can be put into 2 (9 inch) graham cracker crust pies or individual muffin papers with vanilla, chocolate or ginger snap cookies as a base. Top with pie topping of your choice. Refrigerate for several hours.

 

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