1 grahm cracker crust
8 oz cream cheese
8 oz (1 container) whipped cream
1/2 cup sugar
Mix it up and spoon it into the crust. Refrigerate.
I usually let it set up overnight, but one recipe I saw said 3 hours. I made this once last year and it seemed to go more smoothly then. Maybe the cream cheese was softened...either way, it tastes SO good with chocolate sauce or fruit sauce. MmmmMm!
2 comments:
this does sound really good! and really easy. i think i will try it :). thanks for sharing!
Sounds delish, my dear, and it's nice to not have so many ingredients to round up. Do you use whipped cream or cool whip? I hope your VT sisters appreciated your efforts!!
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