PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

what you need

1-1/2 cups: Honey Maid Graham Crumbs
1/4 cup: butter. melted
4 pkg.: (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
1/2 cup: sugar
2 cups: frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
3 cups: thawed Cool Whip Light Whipped Topping, divided

Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press onto bottom of prepared pan. Refrigerate.
Beat cream cheese spread and sugar in large bowl with mixer until well blended. Mash berries with fork; stir into cream cheese mixture. Gently stir in 2 cups Cool Whip; spoon over crust.
Refrigerate 6 hours. Use foil handles to remove cheesecake from pan before cutting into pieces. Serve topped with remaining Cool Whip.

How to Soften Cream Cheese SpreadPlace completely unwrapped packages of cream cheese spread in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or just until softened.
Variation Want to use fresh berries instead? Prepare crust as directed. Increase sugar to 3/4 cup. Beat cream cheese spread, sugar and 2 cups mixed fresh berries with mixer until well blended. Gently stir in 2 cups Cool Whip; continue as directed.
Using Frozen FruitWhen using frozen fruit, it is important to thaw and drain the fruit well. Extra liquid can prevent the cheesecake from becoming firm.