No-Bake Lemonade Cheesecake

1. 1

   Spray bottoms of 4 (9-inch) springform pans (or 1 springform pan for trial recipe) with cooking spray.

2. 2

   Spread 1/2 cup of the graham cracker crumbs evenly onto bottom of each pan.

3. 3

   Refrigerate while preparing filling.

4. 4

   Beat cream cheese and drink mix in 20-quart mixer bowl (or 5-quart bowl for trial recipe) on medium speed of electric mixer fitted with paddle attachment for 1 minute or until well blended.

5. 5

   Gradually add milk, beating on low speed until well blended.

6. 6

   Add whipped topping; mix well.

7. 7

   Pour 1-1/4 quarts of the batter over each crust; cover.

8. 8

   Refrigerate at least 4 hours.

9. 9

   Run spatula or sharp knife around edge of pan to loosen cake; remove rim of pan.

10. 10

    Cut each cheesecake into 12 slices.

11. 11

    Garnish each serving with grated lemon peel or a quartered lemon slice, if desired.

* Per serving · 4 servings · Values may vary.