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| | Message 1 of 1 in Discussion |
| From: chiligirl (Original Message) | Sent: 5/22/2007 10:43 PM |
1-1/2 cups HONEY MAID Graham Cracker Crumbs | 1/4 cup (1/2 stick) butter, melted | 2 Tbsp. sugar | 4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened | 1/2 cup sugar | 1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained | 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided | | LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling. | BEAT Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover. | REFRIGERATE 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining whipped topping. Store any leftover cheesecake in refrigerator. | | |
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