YOU WILL NEED:
1 – 8 oz Cream Cheese
1 – 8 oz Cool Whip Topping
1 – 8″ or 9″ Graham Cracker Pie Crust
In a mixing bowl, add cream cheese and blend on high until softened. Add cheesecake mix and blend on low for 30 seconds. Add cool whip and gently fold into mixture until combined. Fill pie crust with mixture and cover. Refrigerate for at least 1 hour.
Sugar, Non-Fat Milk, Natural Flavor, Toasted Coconut, and Gelatin.