July 28, 2009

Because you asked..... And it's worth knowing!


LEMONADE CHEESECAKE

What You Need!

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. CRYSTAL LIGHT Lemonade Flavor Drink Mix
1/4 cup cold fat-free milk
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Make It!

BEAT cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing until well blended.

STIR in COOL WHIP; spoon into crust.

* I added a little bit of cool whip to the top of the mixture after I spooned it into the crust. It kind of calms it down a little bit, if you think it is too tart!

REFRIGERATE 4 hours or until firm.

2 comments:

Becke' said...

yummo! Can't wait to try it!

Suzette said...

Ok I'm going to make this!