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PHILADELPHIA Peaches 'N Cream No-Bake Cheesecake

Prep time 15 mins
Other time 4 hrs
Yield Makes 16 servings (1 piece each)


  • 2 cups HONEY MAID Graham Cracker Crumbs
  • 6 tablespoons margarine, melted
  • 1 cup sugar, divided
  • 4 packages (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
  • 1 package (3 oz.) JELL-O Peach Flavor Gelatin
  • 2 fresh peaches, chopped
  • 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

How to Make It

  1. MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

    BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.

    REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.

    Nutritional Information
    Calories: 350
    Total fat: 20 g
    Saturated fat: 11 g
    Cholesterol: 35 mg
    Sodium: 400 mg
    Carbohydrate: 36 g
    Dietary fiber: 1 g
    Sugars: 26 g
    Protein: 6 g
    Vitamin A: 15% DV
    Vitamin C: 2% DV
    Calcium: 6% DV
    Iron: 2% DV