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