Comida Kraft
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Rachel's Fast & Easy No Bake Cheesecake

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8 servings

What You Need

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Make It

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  • Blend the cream cheese, sour cream, vanilla and sugar until creamy. Fold in the Cool Whip until no more white shows.
  • Pour into premade pie shell.
  • Refrigerate 4 hours or overnight.


You can change this around any way you want to. Many times I use a fruit based cream cheese or use a different kind of Cool Whip. This is also very good made with a chocolate crust. You can add any kind of topping that you want to also. I've tried to make this as fat and sugar free as possible and using fat free cream cheese, sour cream and Cool Whip-it doesn't come out quite right. I do however always use the 1/3 less fat cream cheese and fat free Cool Whip...Comes out great anytime and tastes and looks like it took hours!

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