For crust:
2 tbs butter
1 packet Ginger Snaps/Biscuits
For filling:
2x (8 ounce) package Philadelphia cream cheese
2/3 cup icing sugar
2x (8 ounce) container frozen whipped topping, thawed
2 tbs lemon juice
Directions:
Day 1 (15 minutes):
1 Bash Ginger Snaps/Biscuits until crumbs
2 Zap butter in microwave until liquid
3 Mix crumbs and butter and press firmly into 10-inch springform pan
4 Refrigerate overnight
Day 2 (15 minutes):
5 Beat cream cheese, lemon juice and sugar in a large bowl with electric mixer on high speed until smooth. Gently stir in whipped cream topping, spoon immediately into crust.
6 Refrigerate for 3 hours (or overnight) until set.
Makes 6 to 8 servings.