Friday, April 3, 2009

Frank's Fluffy Cheesecake

My husband doesn't generally like cheesecake because it is usually so rich and heavy. However, when our friend made this for us, my husband gave it rave reviews.

Frank’s Light ‘n’ Fluffy Cheesecake (15 min.)
1 8 oz. package Philadelphia cream cheese
1 tub cool whip
1 small package vanilla instant pudding
Graham Cracker crust – recommended cinnamon & sugar grahams (recipe below)

Whip cream cheese until fluffy.

Add cool whip, and whip until more fluffy.

Make vanilla pudding as directed, using warm milk (instead of cold) to slightly delay the set. Whip until fluffy.

Quickly combine with cream cheese mixture and pour into crust. Refrigerate until set.

Note – Frank puts some of his filling (strawberries etc) on the crust prior to putting filling in.

Graham cracker crust
24 graham cracker squares
1/2 c. butter - melted
1/4 c. sugar

Place graham crackers into a ziplock bag and crush with a rolling pin (or blend to a fine powder)
Add butter and sugar

Press mixture into the bottom of a pie pan, and bake at 350* for 10 minutes.
Allow to cool.

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