No-Bake Pistachio Cheesecake
Cooking Mode
1 pkg Philadelphia Brick Cream Cheese, softened
⅓ cup sugar
1 tub Kraft Cool Whip Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust
½ cup crushed pistachios (for topping)
1 pkg Philadelphia Brick Cream Cheese, softened
⅓ cup sugar
1 tub Kraft Cool Whip Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust
½ cup crushed pistachios (for topping)
Directions
1Beat cream cheese and sugar in a large bowl with whisk or mixer until blended. Gently stir in Cool Whip.
2Spoon filling into crust.
3Refrigerate for 3 hours.
4Before serving, decorate with crushed pistachios and enjoy!
Disclaimer
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Personal Note
Personal Note
