Instant Cheesecake

Filling: blend all ingredients together with electric beaters until all lumps are gone and creamy as can be. It will thicken as it sits. Lick beaters! Yummy! Crust: put graham crackers in a large zip-lock bag and roll with a rolling pin until crumbs are fine, or you can make them less fine (small chuncks – it’s totally personal preference). Put into a 8x8 square pan. Pour melted butter over crumbs and mix together with fork until preferred texture (should be light and barely moist, otherwise, it’s hard to get the crust up when serving cold later). Pour Filling over top of crust. You may cover and refrigerate, or simply serve and eat right away!