Reception Cheesecake (Melodie)

Graham Cracker Crust for Jelly Roll Pan:

3 ¾ cup graham cracker crumbs (45 graham crackers)

2/3 cup sugar

1 ¼ cups melted butter

Mix and spread in a jelly roll pan (11x17), pressing down. 

Bake at 375° for 8 minutes.  Cool.

Filling:

3 lbs. cream cheese (softened)

6 cups powdered sugar

3 tsp. vanilla

¾ cup milk

2- 12 oz. cartons Cool Whip

Graham cracker crust (see bottom)

Combine cream cheese, powdered sugar, vanilla, and milk.  Mix well.  Add 1 carton Cool Whip plus half of the other.  Beat and spread on the graham cracker crust in a jelly roll pan.  You can freeze this up to a week ahead of time.  Just thaw before serving, but make sure it remains chilled.  Serve with dollops of thickened fruit.