Frozen Berry Cheesecake

• 1-1/2 cups graham crumbs
• 1/3 cup butter, melted
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 can (300 mL) sweetened condensed milk
• 1 cup plain low fat Greek-style yogurt
• 1 Tbsp. zest and 1/4 cup juice from about 2 lemons
• 2 cups thawed Cool Whip Whipped Topping
• 1 cup each blueberries and raspberries and sliced strawberries

1. Mix graham crumbs and butter; press onto bottom and up side of 9-inch springform pan.
2. Beat cream cheese in large bowl with mixer until creamy.
3. Gradually beat in milk.
4. Add yogurt, lemon zest and juice; mix well.
5. Gently stir in Cool Whip.
6. Pour over crust.
7. Freeze 3 hours or until firm.
8. Remove cheesecake from freezer 15 min.
9. before serving.
10. Combine berries; serve over individual servings of cheesecake.

graham crumbs, butter, cream cheese, condensed milk, yogurt, lemons, topping, blueberries

Taken from www.kraftrecipes.com/recipes/frozen-berry-cheesecake-181775.aspx (may not work)