Peaches and Cream No Bake Cheesecake

prep time:: 15 min
total time:: 4 hr and 15 Minutes

Makes 16 pieces

Carrie Rowland

Fresh peaches and cool whip cheesecake with a graham cracker crust.

ingredients

2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

directions

1
1. MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
2
2. BEAT Neufchatel cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
3
3. REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.

notes

Substitute - Prepare as directed, using 1 drained 15-oz. can peaches. I also used a pre made graham cracker crust. If using that, you can skip step one! Could also make with strawberries, blackberries, or raspberries!

Source: Kraft