3 to 4 oz Cream Cheese, softened
1 heaping teaspoon Cinnamon
2 - 3 cups Cool Whip (depending on how billowing you like your topping)
Beat the Cream Cheese (mixer or by hand), add softened butter and add cool whip, mix well. Add Cinnamon and Powdered Sugar to taste, mix lightly and pile on top of the pie and store in the refrigerator (at last for a couple of hours) until ready to serve.
Serve with additional cool whip. Makes 12 servings.