FLUFFY CHEESECAKE

1 1/2 c. graham cracker crumbs
(about 20 squares)
1/4 c. margarine, melted
3 Tbsp. sugar
1 pkg. Betty Crocker fluffy
white frosting mix
1 (8 oz.) pkg. cream cheese,
softened
1 1/2 c. dairy sour cream
1 can pie filling or fresh
berries

Mix cracker crumbs, margarine and sugar; reserve 1/3
cup. Press remaining crumb mixture in bottom of pan. Prepare
frosting mix as directed on package. Blend cream cheese and
sour cream in large mixer bowl. Beat in frosting gradually.
Pour over crumbs in pan. Sprinkle with reserved crumb mixture.
Bake at 300 degrees for 45 minutes. Cool to room temperature; refrig-
erate. Serve topped with your favorite pie filling or fresh
strawberries or blueberries.

NEVER FAIL CHEESECAKE

7.2 oz. white frosting mix
1 1/2 c. sour cream
8 oz. cream cheese, soften
1 Tbsp. lemon juice
graham crust

Prepare frosting by box directions. Beat in sour cream,
then cream cheese and lemon. Pour into graham crust. Bake at
325 degrees for 50 minutes. Cool thoroughly. Serve slices plain or
top with a spoon of cherry or blueberry pie filling.