– 8 oz Cool Whip Free
– 8 oz 1/3 less fat Philadelphia Cream Cheese
– 9 inch reduced fat Graham Cracker Crust
– 1/4 cup sugar
– 1 tsp lemon juice
In a large bowl, whip cream cheese, lemon and sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm. Cut into 8 equal slices. Or serve just the cheesecake as a mousse, without the pie crust, for only a 4 Point Total!