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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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