Martha and Holly's No Bake Cheese Cake

Filling

1 small carton of heavy whipping cream

2 - 8 oz packages of cream cheese (room temp)

1 cup of sugar

1 lemon juiced ( 1/4 cup)

1 teaspoon of vanilla (about a cap full)

Crust

2 packages of Graham Crackers ( or Holly's says cookies - hmmm let's use Oreo's!)

1 stick of butter

2 Tbls of sugar

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DIRECTIONS

CRUST

• Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

• Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
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• Note from Holly: if you don't want to use butter use condensed milk - or use the juice from a can of pineapples - or use the lemon juice - or use chocolate melted.... be creative when it comes to the crust... yum!
  

• Press the crumb mixture into a pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes

FILLING

• Combine cream cheese, lemon juice, and sugar in a mixer, and beat until combined. Set aside
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• Lightly whip the cream to soft peaks, and fold into cream-cheese filling.
  
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• Remove crust from freezer, and pour filling evenly into pan.
  
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• Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes, or up to 24 hours.

• Holly says " When ready to serve - top with fresh cut berries or drizzle with chocolate or with crushed cookies. - Ok - so now - this is a Martha Stewart recipe - her instructions are much nicer. A easier but less yummy version is to use cool whip - don't over work."

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