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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (120g) Recipe makes 16 servings |
||
| Calories 399 | ||
| Calories from Fat 274 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.5g | 46% | |
| Saturated Fat 18.6g | 93% | |
| Monounsaturated Fat 8.7g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 93mg | 31% | |
| Sodium 268mg | 11% | |
| Potassium 121mg | 3% | |
| Total Carbohydrate 27.7g | 9% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 15.9g | ||
| Protein 5.7g | 11% | |
Philadelphia "fruit Smoothie" No-Bake Cheesecake
Recipe #330396 |
4 hours |
4 hours prep |
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SERVES 16
Ingredients
- 2 cups honey maid graham cracker crumbs
- 6 tablespoons butter
- 1 cup sugar, divided
- 4 (8 ounce) packages Philadelphia Cream cheese, softened
- 1 (12 ounce) package mixed berries, thawed, drained (strawberries,raspberries,blueberries,and blackberries)
- 1 (8 ounce) container Cool Whip Topping, thawed
Directions
1
Mix graham crumbs,butterand 1/4 cup sugar; press firmly onto bottom of 13x9 pan. refrigerate while preparing filling.2
Beat cream cheese nd 3/4 cup sugar in large bowl with electric mixeron mediumspeed until well blended Stir in mixed berries. Gentlystir in whiipped topping.Spoon over crust;cover.3
Refrigerate 4 hours or until firm.
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- Course > Desserts > Cheesecakes
- Main Ingredient > Fruit > Berries
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- Occasion > Taste/Mood > Comfort Food
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