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Cool Whip Cheesecakes

recipe at a glance
Rating: 5/5 5 stars
2 reviews


recipe is ready in 2-5 hrs time: 2-5 hrs

serves/makes:   16

  

recipe id: 36082

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ingredients

8 ounces cream cheese, softened
1/2 cup sugar
1 container (12 ounce size) Cool Whip
2 (8 inch size) cookie or graham cracker pie crusts
1 can pie filling, or other topping as desired

directions

In large bowl, beat cream cheese and sugar with electric mixer. Stir in cool whip with a spatula or mixing spoon. Divide between prepared pie shells. Top with favorite pie filling. Chill well.

Notes: To reduce fat and calories: use reduced fat or no-fat cream cheese and Cool Whip.


nutrition

330 calories, 16 grams fat, 42 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Moira, Grand Forks, North Dakota USA



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Registered Member at CDKitchen.com



Member since: February 17, 2010
recipe rating
I changed this a little. First, I mixed graham cracker crumbs, sugar, and butter and filled mini muffin tins with the mixture and patted it into the bottom of cups to make a crust. I then froze that. While that froze I mixed the cream cheese, sugar, and cool whip and then swirled in the pie filling (I used cherry). I then put that in the muffin tins and froze it. Popped the frozen mini cheesecakes out and served them. Bitesize deliciousness!



Guest at CDKitchen.com



recipe rating
Wanted to make this as low fat/calorie as possible so I used fat free cream cheese, splenda, fat free cool whip, sugar free cookies for the homemade cookie crust, and topped it with fresh sliced strawberries that I had sprinkled with splenda. Light and refreshing cheesecake!



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