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Two Step Creamy Cheesecake

Reviewed: Apr. 11, 2010
I love this recipe and have been using it for years as well. I have altered it to maximize the texture. I use one 12 ounce conainer of light cream cheese, 2/3 cup of white sugar, 2 teaspoons of vanilla and one 12 ounce container of light cool whip. Let cool whip and cream cheese sit out for an hour to soften, then beat all ingerdients for only about 30 seconds. Pour mixture into crust (I also cheat and buy store bought) top with fresh fruit (I like strawberries, blackberries, blueberries). Pop it in the freezer for a few hours or even overnight, and remove an hour before serving. Very light and fruity; great for summer! I have also done a chocolate version be omitting the sugar and using a melted chocolate bar in it's place (I love using hershey's sympthony bar with toffee and almond pieces; must use the large size bar, 4.25 ounces) then top with crushed cany pieces (I use crushed Heath Bar). Pour into pie crust (I use graham cracker or oreo store bought crust). Again, freeze it and remove about an hour before serving. ENJOY!
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