White Chocolate-Raspberry No-Bake Cheesecake

• 30 Reduced Fat OREO Cookies
• 1/4 cup margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
• 3/4 cup sugar
• 1/2 cup raspberry fruit spread
• 1 pkg. (12 oz.) frozen raspberries, thawed, drained
• 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
• 1 oz. BAKER'S White Chocolate, coarsely grated

1. Process cookies in food processor until finely ground.
2. Add margarine; mix well.
3. Press onto bottom of 13x9-inch pan.
4. Refrigerate until ready to use.
5. Beat Neufchatel and sugar in large bowl with mixer until blended.
6. Add fruit spread; mix well.
7. Stir in raspberries and COOL WHIP; spoon into crust.
8. Refrigerate 4 hours or until firm.
9. Sprinkle with grated chocolate just before serving.

oreo cookies, margarine, cheese, sugar, raspberry fruit spread, frozen raspberries, topping, s white chocolate

Taken from www.kraftrecipes.com/recipes/white-chocolate-raspberry-no-bake-cheesecake-156265.aspx (may not work)