Fruit Smoothie No-Bake Cheescake

1. 1

   Line 9x13-inch baking pan with foil, with ends of the foil extending over the sides of the pan.

2. 2

   Mix graham crumbs, butters and 2 tablespoons sugar; press into the bottom of the prepared pan.

3. 3

   Refrigerate while preparing filing.

4. 4

   Beat cream cheese and 1/2 sugar in a large bowl with mixer on medium speed until well blended.

5. 5

   Smash drained berries with fork; stir into cheese mixture.

6. 6

   Gently stir in 2 cups of the whipped topping.

7. 7

   Spoon over crust; cover.

8. 8

   Refrigerate 4 hours or until firm.

9. 9

   Use foil handle to remove from the pan before cutting into pieces to serve.

10. 10

    Top with the remaining whipped topping.

11. 11

    Store leftovers in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.