"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA®

Ingredients

• 12 ounce poached berries mixed frozen thawed drained well (strawberries, raspberries, blueberries, blackberries)
• 6 tablespoons butter melted
• 2 cups honey maid graham cracker crumbs 
• 32 ounce philadelphia neufchatel cheese softened
• 0.8 cup sugar 
• 8 ounce cool whip lite whipped topping thawed

Equipment

• bowl
• frying pan
• whisk
• blender
• aluminum foil

Directions

1. Line 13x9-inch pan with foil, with ends of foil extending over sides.
2. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
3. Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until well blended.
4. Add berries; beat on low speed just until blended.
5. Whisk in COOL WHIP.
6. Pour over crust.
7. Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.