Almond No-Bake Cheesecake with Raspberries

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter or margarine, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 container (16 oz.) ready-to-spread vanilla frosting
• 1 Tbsp. each zest and juice from 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 1 container (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup fresh raspberries
• 1/2 cup PLANTERS Sliced Almonds, toasted

1. Mix graham crumbs, sugar and butter until blended; press onto bottom and 1/2 inch up side of 9-inch springform pan.
2. Refrigerate until ready to use.
3. Beat cream cheese, frosting, lemon zest and juice in large bowl with mixer until blended.
4. Gently stir in COOL WHIP; pour over crust.
5. Refrigerate 3 hours or until firm.
6. Top with raspberries and nuts just before serving.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, ready, lemon, fresh raspberries

Taken from www.kraftrecipes.com/recipes/almond-no-bake-cheesecake-raspberries-156441.aspx (may not work)