No-Bake Cheesecake

• 1/4 cups Melted Butter
• 2 cups Graham Cracker Crumbs
• 16 ounces, weight Cream Cheese
• 2 cups Whipped Cream Or Cool Whip
• 1 teaspoon Vanilla
• Sugar, To Taste (optional)
• 2 cans (19 Oz. Size) Pie Filling

1. For the crust, combine melted butter and graham cracker crumbs in a bowl. Stir until all the butter is absorbed. Press into a 9x13 square pan. Bake for 10 minutes at 350u0b0F.
2. Whip cream cheese until smooth. Add in Cool Whip or if you are whipping cream, whip the cream in a separate bowl and add to the cream cheese. Add vanilla (and sugar to taste, if you wish to sweeten it up). Spread over crust.
3. Spread your choice of pie filling over the cream cheese filling. Cover and refrigerate for a couple of hours. A single recipe fits nicely into a 9-inch pie plate or an 8x8 square pan.

ubc, graham cracker crumbs, weight cream cheese, whipped cream, vanilla, sugar, pie filling

Taken from tastykitchen.com/recipes/desserts/no-bake-cheesecake-2/ (may not work)