PHILADELPHIA 'Fruit Smoothie' No-Bake Cheesecake

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.

Frozen Peanut Butter Cheesecake

INGREDIENTS (Nutrition)

* 1/3 cup butter
* 1 cup semisweet chocolate chips
* 2 1/2 cups crispy rice cereal
* 1 (8 ounce) package cream cheese, softened
* 2 (5 ounce) cans sweetened condensed milk
* 3/4 cup peanut butter
* 2 tablespoons lemon juice
* 1 teaspoon vanilla extract
* 1 cup whipped cream
* 1/2 cup chocolate fudge sauce


DIRECTIONS

1. In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.
2. In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well