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Recipe Source: cdkitchen.com
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Cool Whip Cheesecakes
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Serves/Makes: 16
Ready in: 2-5 hrs
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 container (12 ounce size) Cool Whip, thawed
- 2 (8 inch size) cookie or graham cracker pie crusts
- 1 can (20 ounce size) pie filling, or other topping as desired
Place the cream cheese and sugar in a large mixing bowl. Beat on medium speed with an electric mixer until combined and fluffy. Stir in the Cool Whip by hand. Divide the cheesecake batter between the prepared pie shells. Top with pie filling and place in the refrigerator until chilled. This recipe can be made with reduced fat or fat-free cream cheese and Cool Whip.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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