Quick No-bake Cheesecake

This isn't real, New York-style cheesecake, but a quick, alternative dessert for the family meal.

1 9 inch graham cracker crust (see recipe below)
8 oz cream cheese (Philadelphia cream cheese)
½ cup sugar
2 cups thawed whipped topping (dairy, non-dairy, Cool Whip® or other)
1 can fruit for pie filling (cherries, blueberries, etc.)

1. Beat together the cream cheese and sugar until a homogeneous mixture is obtained.

2. Fold in the whipped topping.

3. Spread the mixure in the graham cracker crust and spread fruit as a topping over the dessert.

4. Cover and place in refrigerator. Can be stored up to two or three days, but is best a few hours to one day after it is made.

Graham Cracker Crust

1 pkg fine graham cracker crumbs
¼ cup granulated sugar
6 tbsp melted butter

Mix crumbs, sugar, then melted butter until blended. Press into pie tin using bottom of a glass. Bake at 375° for 7 minutes and cool.