Prep Time: 15 min Total Time: 3 hr 15 min Makes: 8
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/3 cup sugar 2 Tbsp. lemon juice (optional) 2 cups thawed COOL WHIP Whipped Topping 1 HONEY MAID Graham Pie Crust (6 oz.) 1 pt. (2 cups) small strawberries, halved 1/3 cup blueberries BEAT cream cheese, sugar and lemon juice in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. SPOON into crust. REFRIGERATE 3 hours or until set. Arrange strawberries and blueberries in rows on top of cheesecake to resemble flag. (Or, arrange fruit in other desired design on top of cheesecake.) Store leftover cheesecake in refrigerator.
KRAFT KITCHENS TIPS Size It Up Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portion. Variation Prepare as directed, substituting 2-1/3 cups combined fresh raspberries and sliced peeled peaches for the strawberries and blueberries; spoon over cheesecake.
NUTRITION INFORMATIONNutrition (per serving) Calories 410 Total fat 29 g Saturated fat 17 g Cholesterol 60 mg Sodium 330 mg Carbohydrate 32 g Dietary fiber 2 g Sugars 20 g Protein 5 g Vitamin A 15 %DV Vitamin C 45 %DV Calcium 4 %DV Iron 4 %DV Back to Top K:4340v2E:65028
