1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut up, softened
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of blender container.
Pour into large bowl. Gently stir in whipped topping. Pour into 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
Refrigerate 4 hours or until set. Loosen cake from side of pan; remove rim. Store leftover cheesecake in refrigerator.
Save 3g of fat and 2g of saturated fat per serving by using COOL WHIP FREE Whipped Topping.
Garnish with fresh lemon slices and mint sprigs.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 15 seconds or until slightly softened.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.