Sea Salt Carmel Cheesecake is a simple, but elegant answer to Thanksgiving dessert. Or Monday's, if that's what floats your boat.
You will need
1-8oz Cream Cheese, 1-8oz Cool Whip Topping,
1-8” or 9” Graham Cracker Pie Crust
In a large mixing bowl. Add cream cheese and mix on high speed until softened.
Add cheesecake mix and mix on low for 30 seconds.
Add cool whip and gently fold into mixture.
Fill pie crust with mixture.
Cover and refrigerate for at least 1 hour
Sugar, Nonfat Milk, Natural Flavor, Gelatin and Sea Salt
60 Grams / 2.12 OZ