PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

By carol gorman

Ingredients

• 1-1/2 cups Honey Maid Graham Crumbs 1/4 cup butter. melted 4 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened 1/2 cup sugar 2 cups frozen mixed berries (strawberries, raspberri

Details

Servings 24
Adapted from stg.kraftcanada.com

Preparation

Step 1

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press onto bottom of prepared pan. Refrigerate.
BEAT cream cheese spread and sugar in large bowl with mixer until well blended. Mash berries with fork; stir into cream cheese mixture. Gently stir in 2 cups Cool Whip; spoon over crust.
REFRIGERATE 6 hours. Use foil handles to remove cheesecake from pan before cutting into pieces. Serve topped with remaining Cool Whip. kraft kitchens tipsHow to Soften Cream Cheese SpreadPlace completely unwrapped packages of cream cheese spread in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or just until softened. Variation Want to use fresh berries instead? Prepare crust as directed. Increase sugar to 3/4 cup. Beat cream cheese spread, sugar and 2 cups mixed fresh berries with mixer until well blended. Gently stir in 2 cups Cool Whip; continue as directed. Using Frozen FruitWhen using frozen fruit, it is important to thaw and drain the fruit well. Extra liquid can prevent the cheesecake