Philadelphia Fruit Smoothie No-Bake Cheesecake
- 2 cups HONEY MAID Graham Cracker Crumbs
- 6 tablespoons butter, melted
- 3 tablespoons sugar
- 4 tablespoons pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
- 3/4 cup sugar
- 1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
- 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
- 13- x 9-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.
- 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.
- 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve. Store leftovers in refrigerator.
- Calories: 320
- Total fat: 20 g
- Saturated fat: 13 g
- Cholesterol: 45 mg
- Sodium: 360 mg
- Carbohydrate: 30 g
- Dietary Fiber: 1 g
- Sugars: 20 g
- Protein: 6 g
- Vitamin A: 15% DV
- Vitamin C: 25% DV
- Calcium: 6% DV
- Iron: 2% DV
honey maid, butter, sugar, philadelphia, sugar, raspberries, topping
Taken from www.myrecipes.com/recipe/philadelphia-fruit-smoothie-no-bake-cheesecake (may not work)