Strawberry Lemonade Freeze

• 2 cups Philadelphia Strawberry Cream Cheese Product
• 1 can (295 mL) frozen pink lemonade concentrate, thawed
• 2-1/2 cups thawed Cool Whip Whipped Topping, divided
• 10 meringue cookies - vanilla, coarsely crushed

1. Line 8x4-inch loaf pan with foil, with ends of foil extending over sides.
2. Beat cream cheese product in large bowl with mixer until creamy.
3. Gradually add lemonade concentrate, beating well after each addition.
4. Gently stir in 2 cups Cool Whip.
5. Pour into prepared pan; sprinkle with cookie crumbs.
6. Use ends of foil to gently press cookie crumbs into top of dessert to secure.
7. Freeze 6 hours or until firm.
8. Invert dessert onto plate just before serving; remove pan and foil.
9. Frost dessert with remaining Cool Whip.

philadelphia, topping, vanilla

Taken from www.kraftrecipes.com/recipes/strawberry-lemonade-freeze-175404.aspx (may not work)