Quick Lemon Chiffon Cheesecake

By TheresaJ

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Ingredients

1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling 1 container
(6 oz.) lemon low-fat yogurt
1 HONEY MAID Graham Pie Crust
(6 oz.) 1 cup thawed COOL WHIP Whipped Toppin

Details

Preparation

Step 1

PLACE cheesecake filling in large bowl. Add yogurt; stir just until blended.

SPOON into crust. Smooth top lightly with back of spoon to form even layer; top with whipped topping. Garnish with lemon slices and mint sprigs, if desired.

SERVE immediately. Or cover and refrigerate until ready to serve. Store leftovers in refrigerator.
Kraft Kitchens TipsSize-WiseSince this quick-and-easy cheesecake makes 8 servings, it's a great recipe to serve at your next dinner party. Jazz It UpSprinkle with 1/4 cup toasted PLANTERS Slivered Almonds before serving.