From Lea Clemenson of Pleasant Hill, Iowa
- 8 ounces Cool Whip
- 2 8-oz. pkgs. cream cheese
- 1/2 cup sugar
- 1 can strawberries, cherries or other fruit
- 1 large graham cracker pie crust
- In large bowl, blend cream cheese and sugar until mixed. Add Cool Whip and blend with mixer on medium to high speed until creamy.
- Pour into pie crust and add fruit topping.
- Chill overnight in refrigerator.
You may use the plastic cover from the pie crust as a lid for the cheese cake.