Wednesday, March 25, 2015

Philadephia Strawberry Fields No-Bake Cheesecake

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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