- Written By Austin Green
- What You Need
- 2 pkg. (8oz. each) PHILADELPHIA Cream Cheese, softend
- 1/3 cup sugar
- 2 cups thawed COOL WHIP Whipped Topping
- 1 ready-to-use graham cracker crumb crust(6 oz.)
- 2 cups fresh straweberries, halved
- 1/3 cup blueberries
Recipe: Dallin Haymore and Cassie Hitchcock
DIRECTIONS: 1. Beat cream cheese and sugar in large bowl with mixer until well blended. Whisk in COOL WHIP. 2. Spoon the mixture into the crust. 3. Refrigerate 3 hours or until set. Arrange berries on cheesecake to resemble flag.
Looking for a reduced-fat version of this summertime favorite? Save 10g of total fat, including 6g of saturated fat, and 90 calories per serving by preparing with PHILADELPHIA Neufchatel Cheese, COOL WHIP Lite Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.