No-Bake Lemonade Cheesecake

• 2 cups NABISCO Graham Cracker Crumbs
• 3 qt. PHILADELPHIA Fat Free Cream Cheese, softened
• 1/4 cup CRYSTAL LIGHT Lemonade Flavor Drink Mix
• 3 cups fat-free milk
• 3-1/2 qt. COOL WHIP FREE Whipped Topping, thawed

1. Spray bottoms of 4 (9-inch) springform pans (or 1 springform pan for trial recipe) with cooking spray.
2. Spread 1/2 cup of the graham cracker crumbs evenly onto bottom of each pan.
3. Refrigerate while preparing filling.
4. Beat cream cheese and drink mix in 20-quart mixer bowl (or 5-quart bowl for trial recipe) on medium speed of electric mixer fitted with paddle attachment for 1 minute or until well blended.
5. Gradually add milk, beating on low speed until well blended.
6. Add whipped topping; mix well.
7. Pour 1-1/4 quarts of the batter over each crust; cover.
8. Refrigerate at least 4 hours.
9. Run spatula or sharp knife around edge of pan to loosen cake; remove rim of pan.
10. Cut each cheesecake into 12 slices.
11. Garnish each serving with grated lemon peel or a quartered lemon slice, if desired.

graham cracker crumbs, philadelphia fat free, mix, milk

Taken from www.kraftrecipes.com/recipes/no-bake-lemonade-cheesecake-97522.aspx (may not work)