Fresh berries in and on whipped, chilled cream cheese would have been enough. But no. We're upping the ante with a chocolate chip cookie crust. Pure heaven.
What You Need
Original recipe yields 16 servings
12 chocolate chip cookies (2 inch)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 can (12 oz.) frozen berry juice concentrate, thawed
1 cup crushed strawberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups whole strawberries, cut in half
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Let's Make It
Arrange cookies in single layer on bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in juice concentrate. Stir in crushed berries. Whisk in COOL WHIP until well blended. Pour over cookies in pan.
Freeze 6 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with berry halves.
Prepare as directed with reduced-fat chocolate chip cookies, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Prepare using your favorite flavor of frozen juice or drink concentrate, such as raspberry, lemonade, grape or pink lemonade.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.