Monday, June 18, 2012

Cheesecake Cups

2 pkgs. 8oz cream cheese
2 cups powdered sugar
1 tsp vanilla
1 8 oz container coolwhip
graham crackers

Soften the cream cheese. Then mix in the powdered sugar first, vanilla and coolwhip last.

 Crunch up the graham crackers, mix in a little sugar and butter until it sticks together a little.

Line the cupcake liners with the crust.  The using the baggie trick, squeeze out the cheese cake in a swirly design into the cupcake liners.

Top with fruit and enjoy!


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