| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Easy, Low-fat |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Nonfat cream cheese |
| 1/3 |
c |
Sugar |
| 8 |
oz |
Nonfat whipped topping; Cool Whip |
| 1 |
|
Graham cracker pie crust; 9 inch |
| 1 1/2 |
c |
Cherry pie filling |
INSTRUCTIONS
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer
at high speed until smooth. Gently stir in whipped topping. Spoon into
crust.
Refrigerate 3 hours or until set. Spread pie filling evenly over top of
pie. Store leftover cheesecake in refrigertor.
Recipe by: Comstock Advertisement Posted to MC-Recipe Digest V1 #671 by
hurlbert <hurlbert@concentric.net> on Jul 13, 1997
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