INGREDIENTS (Nutrition)
* 2 cups HONEY MAID Graham Cracker Crumbs
* 6 tablespoons butter, melted
* 3 tablespoons sugar
* 4 (8 ounce) packages PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
* 3/4 cup sugar
* 1 (12 ounce) package frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
* 1 (8 ounce) tub COOL WHIP LITE Whipped Topping
DIRECTIONS
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.
2. 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.
3. Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve. Store leftovers in refrigerator.
No comments:
Post a Comment