Prepare the Crust:
1. Place graham crackers in a plastic
bag and crush into crumbs with a rolling pin.
2. Stir powdered sugar, cinnamon, and butter into grahams.
3. Set aside 1/4 cup of the crumb mixture.
4. Pat remaining crumb mixture into a 9-inch pie pan.
5. Bake at 325 for 10 minutes, or until crust is golden brown.
Prepare the Filling:
1. Thoroughly beat the cream cheese
with the powdered sugar until fluffy.
(A hand mixer is helpful for steps 1 and 2).
2. In a separate bowl, whip together the Dream Whip and milk.
3. Fold cheese mixture into Dream Whip mixture.
4. Pour filling into baked crust and spread evenly.
5. Sprinkle remaining 1/4 cup crumb mixture over the top of the
cheesecake.
6. Cover the cheesecake with a piece of plastic wrap and chill in the
refrigerator until firm.
(Several hours or overnight).
If desired, you can serve the
cheesecake topped with strawberries, or you can puree strawberries
in a blender and pour over the top. (However it is very good as a stand
alone dessert.)
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