Fluffy 2-Step Easter Cheesecake

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 16 jelly beans

1. Beat cream cheese and sugar in medium bowl with whisk until well blended.
2. Stir in COOL WHIP.
3. Spoon into crust.
4. Refrigerate 3 hours or until set.
5. Top with jelly beans just before serving.

philadelphia cream cheese, sugar, ready, beans

Taken from www.kraftrecipes.com/recipes/fluffy-2-step-easter-cheesecake-52915.aspx (may not work)