Peaches and Cream No Bake Cheesecake
Servings: 16 servings
At first, I didn't think the graham cracker mixture would cover the 13 X 9-inch pan, but I kept pressing the mixture down and pushing out to the edges. It covers the dish nicely without having too thick of a crust. To make a lower calorie version of this dish, use the Philadelphia Neufchatel Cheese and Cool Whip Lite.
- 2 cups graham cracker crumbs
- 6 Tbsp margarine, melted
- 1 cup sugar, divided
- 4 pkg (8 oz each) cream cheese, softened
- 1 pkg (3 oz) peach jello
- 1 can (15 oz) sliced peaches, drained and chopped OR 2 chopped fresh peaches
- 1 tub (8 oz) Cool Whip
Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13 X 9-inch pan. Refrigerate while preparing filling. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add jello; mix well. Stir in peaches and Cool Whip. Spoon over crust; cover. Refrigerate 4 hours or until firm.