Ingredients
- 8 nonfat whipped topping
- 1 1/2 cherry pie filling
- 1 graham cracker pie crust
- 230 ml nonfat cream cheese
- 65 gr sugar
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer at 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 refrigertor.
