Skinny Strawberry Cheesecake

  • 8 oz Cool Whip Free
  • 1 (8 oz)  package fat-free cream cheese
  • 9 inch reduced fat Graham Cracker Crust
  • 1/4 cup sugar or 6 Splenda packets (I used Splenda)
  • 2 tsp. vanilla extract
  • 12-14 strawberries, hulled and halved lengthwise

In a large bowl, whip cream cheese, vanilla extract and Splenda (or 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 in the fridge, until firm.  Arrange strawberries on top and serve.