No-Bake Raspberry Cheesecake Bites

By carol gorman

Ingredients

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 3 Tbsp. sugar
• 1-1/2 cups raspberries
• 1 cup thawed Cool Whip Whipped Topping
• 3/4 cup graham crumbs

Preparation

Step 1

Mix cream cheese and sugar in medium freezerproof bowl until blended. Stir in raspberries, then Cool Whip. Freeze 2 hours.

Place graham crumbs in small bowl. Roll cream cheese mixture into 30 balls, using about 1 Tbsp. for each. Roll, 1 at a time, in graham crumbs until evenly coated; place on parchment-covered rimmed baking sheet.

Freeze 2 hours or until firm.