~Philadelphia Peaches 'N Cream No-Bake Cheesecake~
Denise Pettiford-Bulluck
ingredients
- 2 cups HONEY MAID Graham Cracker Crumbs
- 6 Tbsp. margarine, melted
- 1 cup sugar, divided
- 4 pkg. (8 oz each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese,softened
- 1 pkg (4-serving size) JELL-O Brand Peach Flavor Gelatin
- 2 fresh peaches, chopped
- 1 tub (8 oz) COOL WHIP LITE Whipped Topping, thawed
directions
- 1
MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13x19-inch pan. Refrigerate while preparing filling.
- 2
BEAT Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
- 3
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
notes
Substitute: Prepare as directed, using 1 drained 15-oz can peaches.
Source: Denise Pettiford-Bulluck
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