Tuesday, June 18, 2013

[No Bake] Raspberry Lemon Cheesecake


Serves 6-8
*Fills a 9x9 pan. Double the recipe to fill a 9x13  cake pan.
  • 1 individual pkg of graham crackers, finely crushed [about 2 cups]
    7 TBS butter, melted
  • 1/4 C sugar 
  • 8 oz tub Cool Whip, thawed
  • 4 oz cream cheese
  • 1/2 of a 12 oz can frozen raspberry lemonade, thawed
Combine graham cracker crumbs, butter and sugar in a medium sized bowl. Mix until well combined. 
Press crumbs in the bottom of individual cups, or a 9x9 pan.
In a large bowl combine Cool Whip, raspberry lemonade, and cream cheese. Mix until smooth. 
Pour mixture on top of graham cracker crust.
Freeze for 3-5 hours. Let thaw 10 min before serving.

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