Tuesday, January 1, 2008

Philadelphia Peaches 'N Cream No-Bake Cheesecake

2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp.  margarine, melted
1 cup sugar, divided
4 pkg.  (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
  fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
make itMIX 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.SUBSTITUTEPrepare as directed, using 1 drained 15-oz. can peaches.

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