Fluffy Cheesecake

1 pkg. (8 oz.) Philadelphia Brand Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 prepared graham cracker crumb crust (6 oz.)


Beat cream cheese and sugar in large bowl with wire whisk or
electric mixer on high speed until smooth. Gently stir in
whipped topping. Spoon into crust.

Refrigerate 3 hours or until set. Garnish as desired.

FLUFFY Cherry Cheesecake: Prepare and refrigerate as directed
above. Spoon 1-1/2 cups cherry pie filling over top of pie.

FLUFFY Cranberry Cheesecake: Beat in 1 cup whole berry cranberry
sauce with cream cheese. Proceed as directed above.

FLUFFY Pumpkin Cheesecake: Increase sugar to 1/2 cup. Beat in
1 cup canned pumpkin and 1/2 tsp. pumpkin pie spice with cream
cheese. Proceed as directed above.

FLUFFY Caramel Pecan Cheesecake: Beat cream cheese and sugar
in large bowl with wire whisk until smooth. Gently stir in
whipped topping. Spoon 1 cup cream cheese mixture into crust;
spread evenly. Top with 1/3 cup KRAFT Caramel Topping and 1/4
cup toasted pecans; spread evenly. Refrigerate 3 hours or until
set. Garnish with additional caramel topping, whipped topping
and pecans.

Makes 8 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.