Very Strawberry Cheesecake

1 pkg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
2 cups thawed Cool Whip Strawberry Whipped Topping
1 Honey Maid Graham Pie Crust (6 oz.)
1 cup sliced strawberries

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Top with strawberries just before serving. Store leftover cheesecake in refrigerator. Makes 8 servings

Variation: Prepare as directed, using Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and/or a ready-to-use reduced fat graham cracker crumb crust.