Easy Summer Pies

1-1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
Pie filling:
2 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
2 teaspoons lemon juice
2 cups heavy whipping cream
4 cups sliced fresh strawberries, fresh blueberries, raspberries, blackberries (which ever you want.)
2 – 4 tablespoons sugar
Mix cracker crumbs with the brown sugar, cinnamon and melted butter and press into the bottom and about an inch up the sides of a nine inch spring form pan. This pan does not need to be greased.  Refrigerate this crust while making the filling.  It must be totally cooled before you put the filling in it.  While the crust cools, beat the cream cheese, sugar, lemon juice until very smooth while gradually adding the cream until there are stiff peaks.  Pour on top of the prepared, cooled crust and refrigerate, covered overnight.  In the morning toss the berries with the sugar and allow to sit for about 30 minutes to get juicy.  Pull a knife around the sides of the spring form pan and remove the rim and serve topped with the berries.  

Peanut Butter
1 (8 ounce) package cream cheese, softened
¾ cup confectioners’ sugar
½ cup peanut butter
6 tablespoons milk
1 (8 ounce) cool whip, thawed
1 pre-baked crust, cooled (may be a graham cracker crust)
¼ cup chopped peanuts or whatever chopped nuts you like
Real easy!  Beat the cream cheese until smooth and beat in the sugar and peanut butter.  Gradually add the milk and hand whip in the Cool whip.  Spoon this mixture into the cooled crust and sprinkle with chopped nuts and chill overnight.