Fluffy Easter Cheesecake
1 pkg. (8 oz.) PHILADELPHIA BRAND Cream Cheese, softened 1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping
1 prepared graham cracker crumb crust (6 oz.)
1-1/2 cups cherry pie filling
Beat cream cheese and sugar in a 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. Spread pie filling evenly over top of pie.
Store leftover cheesecake in refrigerator.
Makes 8 servings.