1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
How to Make It
LINE 13- x 9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.
BEAT cream cheese and 3/4 cup sugar in large bowl with electric mixer until well blended. Add drained berries; beat on low speed just until blended. Gently stir in whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve. Store leftovers in refrigerator.
Nutritional Information Calories: 320 Total fat: 20 g Saturated fat: 13 g Cholesterol: 45 mg Sodium: 360 mg Carbohydrate: 30 g Dietary Fiber: 1 g Sugars: 20 g Protein: 6 g Vitamin A: 15% DV Vitamin C: 25% DV Calcium: 6% DV Iron: 2% DV
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