"Fruit Smoothie" No-Bake Cheesecake
1 1/2 c. graham cracker crumbs
1/4 c. butter, melted
2 T. sugar
4 (8 oz) pkg. cream cheese, softened
1/2 c. sugar
1 pkg (12 oz) mixed berries, thawed, drained
1 tub cool whip, thawed, divided
Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 T. sugar; press firmly onto bottom of pan. Refrigerate while preparing filling. Beat cream cheese and 1/2 c. sugar in large bowl with mixer on medium speed until blended. Smash drained berries with fork, stir into cheese mixture. Gently stir in 2 cups cool whip. 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 remaining cool whip. Store in the fridge.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment