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  • 8servings
  • 386calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB3, B12, H
MineralsIodine, Chromium, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups HONEY MAID Graham Crumbs

  2. 1/4 cup butter, melted

  3. 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened

  4. 3/4 cup sugar

  5. 1 1/3 cups raspberry juice

  6. 1 cup fresh or frozen raspberries

  7. 1 tub COOL WHIP Whipped Topping, thawed

Instructions Jump to Ingredients ↑

  1. Combine graham crumbs and butter; press firmly onto bottom of 9-inch springform pan. Set aside.

  2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in juice, raspberries and whipped topping. Pour over crust.

  3. Freeze several hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Store any leftover cheesecake in freezer.

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