Fruit Smoothie No Bake Cheesecake

• 1 12 cups honey maid graham cracker crumbs
• 14 cup butter, melted
• 4 (250 g) packagesphiladelphia light brick light cream cheese, softened
• 12 cup sugar
• 2 cups frozen mixed berries, thawed, well drained (strawberries, raspberries, blueberries and blackberries)
• 3 cups thawed cool whip light whipped topping, divided

1. LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
2. Mix graham crumbs and butter; press firmly onto bottom of prepared pan.
3. Refrigerate while preparing filling.
4. BEAT cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended.
5. Smash drained berries with fork; stir into cream cheese mixture.
6. Gently stir in 2 cups of the whipped topping.
7. Spoon over crust; cover.
8. REFRIGERATE 6 hours or overnight until firm.
9. Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
10. Top with the remaining 1 cup whipped topping.
11. Store leftover cheesecake in refrigerator.

honey, butter, packagesphiladelphia light brick light cream cheese, sugar, mixed berries, cool whip light whipped topping

Taken from www.food.com/recipe/fruit-smoothie-no-bake-cheesecake-229031 (may not work)