(photo from March 14th "pi day" 2011)
Chiffon Cheesecake
Crust:
1 c fine graham cracker crumbs
3 T sugar
1/4 c butter, softened
Combine ingredients and press into pie plate. Refrigerate one hour. May use pre-prepared graham cracker crust, if desired.
Filling:
1 (8oz.) cream cheese, softened
1/2 c sugar
2 c Cool Whip
Beat cream cheese and sugar until creamy, then fold in Cool Whip. Pour into crust and chill at least three hours. May be topped with pie filling or berries.
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