Saturday, July 19, 2008
Monday, July 7, 2008
2 cups graham cracker crumbs
6 tbsp. butter, melted
3 tbsp. sugar
Arrange aluminum foil over pan with ends of foil extending over sides of pan. Mix crumbs, butter and sugar together. Press firmly into foil lined pan. Refrigerate while preparing filling.
1 8oz. pkg. cream cheese, room temperature
1/4 cup sugar
1 8oz. container whipped topping
1 small container frozen strawberries, thawed and drained
Mix sugar and cream cheese together until well blended. Stir in strawberries and whipped topping until well combined. Spoon over crust, cover. Refrigerated an hour or until firm. Use extended foil on pan to lift out cheesecake from pan. Cut and serve. Enjoy!