[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.