- 16
4/5
(3 Votes)
Ingredients
- 2 cups HONEY MAID Graham Cracker Crumbs
- 6 Tbsp. Butter, melted
- 3 Tbsp. Sugar
- 4 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
- 3/4 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
Preparation
Step 1
LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.
BEAT cream cheese and 3/4 cup sugar in large bowl with electric mixer until well blended. Add drained berries; beat on low speed just until blended. Gently stir in whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve. Store leftovers in refrigerator.