Fresh raspberries and strawberries give these cheesecake squares their berrylicious credentials. Serve them with pride to all your berry lovers!
What You Need
Original recipe yields 16 servings
1 cup graham cracker crumbs
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup each: fresh raspberries and sliced fresh strawberries
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Let's Make It
Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 8-inch sq. pan.
Beat cream cheese and 1/3 cup sugar in large bowl with mixer until blended. Gently stir in 2 cups whipped topping and berries; spoon over crust.
Refrigerate 3 hours or until set. Cut into squares. Serve topped with remaining whipped topping.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Substitute 30 finely crushed vanilla wafers for the graham crumbs.
Cut 8 additional strawberries in half. Garnish each serving with a strawberry half.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.