Calling all smoothie lovers...This is the perfect Spring/Summer dessert and you don't have to fire up the oven when it's already scorchin' hot out. I'm hosting Easter this year and you better believe this is on the dessert menu!
Prep: 15 min. Total: 4hrs. 15min. (including fridge time)
1 1/2 cups graham cracker crumbs
1/4 cup ( 1/2 stick) butter, melted
2 Tbs. sugar
4 pkg. (8oz. each) Neufchatel 1/3 less fat cream cheese, softened
1/2 cup sugar
1 pkg. (12oz.) frozen mixed berries ( strawberries, raspberries,blueberries and blackberries), thawed, drained
1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed, drained
Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham cracker crumbs, butter and 2 tbs. 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.
Makes 16 servings
This recipe is from food and family magazine, summer 2007
