Recipe by PHILADELPHIA Cream Cheese
"Probably the best homemade cheesecake I've ever made or eaten. Everyone I've made it for loves it too."
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HONEY MAID Graham Cracker Crumbs
4 (8 ounce) packages
PHILADELPHIA Neufchatel Cheese, softened
1 (12 ounce) package
frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
1 (8 ounce) tub
COOL WHIP LITE Whipped Topping, thawed
I cut the recipe in half and poured it into a ready-made graham cracker crust. It was so quick and easy to make. It turned out delicious and not too sweet. I will definitely make it again!
this was an AMAZING pie!! i will definitely make it again!
One of my favorite desserts! So easy to make.
I liked the flavor, but like reviewer Karen above it was far too mushy and you could not cut squares. I let the fruit sit in strainer for an hour while cream cheese softened on counter. honestly it was was just too loose, maybe they had higher quality fruit?
I followed all directions w/o variation. The crust was delicious, but the rest was mushy soft. It was hard to cut so there were no smooth cut edges. It was unattractive and hard to serve.
* Percent Daily Values are based on a 2,000 calorie diet.
"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA(R)
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 181
** Calories from Fat: 62
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