Low Fat No Bake Cheesecake - cooking recipe

Ingredients

1 prepared reduced fat graham cracker crust
1 (8 ounce) package reduced-fat cream cheese (room temp)
1/2 cup Splenda sugar substitute
1 (9 ounce) container Cool Whip
16 ounces canned cherry pie filling

Preparation

Blend creamcheese with Spelenda until well blended.
Fold in Coolwhip.
Place mixture into crust.
Refriderate 2-3 hours before serving.
Top with cherry pie filling if desired.