Mary & Joe had bible study on Tuesday night, such a wonderful excuse to get mixing bowls dirty. This dessert is perfect for when you don’t want to use your oven and it is completely foolproof for those of you who don’t consider yourselves bakers. I got it from a friend of mine, thank you Donna! I will forever be in your gratitude. Done in a jiffy and is as tasty as tasty gets.

Recipe

1 Baked graham cracker crust

8 oz package of cream cheese

1/3 cup sugar

1 cup sour cream

1 tsp. vanilla

1 tub of cool whip

Frozen or fresh berries (if desired)

Soften cream cheese in the microwave. Mix sugar with cream cheese until smooth. Add sour cream, vanilla and cool whip. Stir with wooden spoon until smooth. Pour into baked graham cracker crust (8-inch). Refrigerate approximately 2-3 hours or until firm. The consistency is best if it’s refrigerated overnight. This cheesecake will not have the typical  “cheesecake” consistency. It is much lighter but I prefer it to cheesecake. Serves 8 pie size slices. Eat it plain, or topped with berries. I’ve used both strawberries and raspberries so far and both are absolutely delicious.