This recipe is from a food & family kraft magazine that I get and was in the summer 2008 one. I made it several times in the past and haven't in awhile so will make it as one of the desserts for Easter.
12 Honey grahams finely crushed to make 2 cups
6 tbsp. margarine melted
1 cup plus 2 tbsp. sugar divided
4 pkgs. (8 ozs each) Neufchatel Cheese (I use cream cheese)
1/2 cup strawberry preserves
2 cups fresh strawberries chopped
1 tub (8 ozs) cool whip lite whipped topping thawed (I use regular)
Mix graham crumbs, margarine and 1/4 cup of sugar, press onto bottom of 13x9 inch pan. Refrigerate while preparing filling.
Beat Neufchatel cheese (or cream cheese) and 3/4 cup of the sugar in large bowl with electric mixer until well blended. Add preserves, mix well. Place strawberries and remaining 2 tbsp. sugar in small bowl, mash with fork. Stir strawberry mixture and whipped topping into cheese mixture. Spoon over crust and cover.
Refrigerate 4 hours or until firm. Store in refrigerator.
Makes 16 servings
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I brought this one somewhere (oh yeah, at the hospital craft show) for a pattern. Hope somebody enjoys these to make as favors. -
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