Recipe: Cream Cheese Pie (3)

Cream Cheese Pie

1 graham cracker crust
1 large Cool Whip
1 c. confectioners sugar
1 (8 oz.) cream cheese
1 (21 oz.) pie filling
(cherries, blueberries,
etc.)

Beat softened cream cheese. Add confectioners sugar until mixture is smooth. Add Cool Whip. Continue beating until mixed well. Pour into graham cracker crust. Top with pie filling. Refrigerate for about 1 hour.

Cream Cheese Pie

1 pkg. softened cream cheese
1/3 c. sugar
1/2 c. sour cream
1 tsp. vanilla
1 (4 oz.) container Cool Whip, thawed
1 prepared 8 or 9-inch graham cracker crust

Beat cream cheese until smooth, gradually beat in the sugar. Blend in the sour cream and vanilla. Fold in the Cool Whip, blending thoroughly. Spoon into the crust. Chill until set, about 4 hours. Serve topped with cherry pie filling or blueberry or your choice.

Cream Cheese Pie

1 3/4 c. milk
2 Tbsp. sugar
1/2 tsp. vanilla
1 small pkg. instant vanilla
pudding
2 (3 oz.) pkg. cream cheese

Mix all ingredients for 3 minutes with a beater. Pour into a graham cracker crust. Cover with cherry or blueberry pie filling. Refrigerate until firm. Serves 4 to 6.