Strawberry Bottom Cheesecake
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
1 cup sour cream
2 cups frozen non-dairy whipped topping, thawed
1 1/4 cups strawberry glaze, divided
1 -2 extra servings graham pie crust
3 cups sliced fresh strawberries
Directions
In large mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Add sour cream. Beat until combined. Fold in whipped topping.
Spread 1/2 cup of glaze in crust. In medium bowl gently stir together strawberries and remaining glaze. Spoon into crust. Spread cream cheese mixture over berries.
Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
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