This very easy cheesecake is perfect for Easter lunch or dinner. Multicolored jelly beans make a colorful topping!
- 1 pkg. (8 oz.) cream cheese, softened
- 1/3 cup sugar
- 1 tub (8 oz.) whipped Topping, thawed
- 1 packaged Graham Pie Crust (6 oz.)
- 16 jelly beans
Beat the cream cheese and sugar with a whisk until well blended. Stir in the
whipped topping. Spoon into the crust.
Refrigerate for 3 hours.. Top with jelly beans just before serving.