Philadelphia "Fruit Smoothie" No-Bake Cheesecake

By boscobojo

Ingredients

• 1 1/2 cups Honey Maid Graham Cracker Crumbs
• 1/4 cups (1/2 stick) butter, melted
• 2 Tbl. sugar
• 4 pkg. (8 oz. each) 1/3 less fat cream cheese, softened
• 1/2 cup sugar
• 1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
• 1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed divided

Preparation

Step 1

Line 9X13 baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbl. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover.

Refrigerate 4 hours or until firm. Use foil handles to remove cheese cake from pan before cutting into pieces to serve. Top with the remaining whipped topping. Store leftover cheesecake in refrigerator.