FRUIT SMOOTHIE NO-BAKE CHEESECAKE
Steps:
- 1.) Line a 13x9 inch banking pan with foil, with ends extending over sides of pan. Mix graham crumbs, butter and 2 TBSP sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling. 2.) Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of whipped topping. Spoon over crust; cover. 3.) Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with remaining whipped topping. Store leftover cheesecake in refrigerator.
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