| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 24 | oz | Cream cheese; (3 boxes)– softened |
| 1 | Jar 7-1/2 ounces marshmallow fluff | |
| 2 | Eggs | |
| 3 | tb | Flour |
| 1 | Unbaked graham cracker crust or 1 9-oz. ready-to-use crust |
INSTRUCTIONS
Heat oven to 350 F. In large mixing bowl beat cream cheese, Fluff, eggs and flour until smooth. Pour into pie shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Refrigerate at least 4 hours before serving. Makes 12 to 14 servings. Recipe by: Marshmallow Fluff® Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 03, 1998
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