PHILLY Raspberry Freeze

what you need

1 

pkg (250 g) Philadelphia Brick Cream Cheese, softened

1/3 cup

 granulated sugar

1/4 cup

 milk

1 

pkg (300 g) frozen unsweetened raspberries, thawed and drained *

1 

tub (500 mL) Cool Whip or Cool Whip Light Whipped Topping, thawed

 

* or use 1 pkg (300 g) frozen cultivated blueberries

make it

1. BEAT cream cheese, sugar and milk until light; fold in raspberries.
2. GENTLY fold berry mixture into whipped topping. Spread into plastic wrap lined 9 x 5 inch (2 L) loaf pan. Cover and freeze for 3 hours or overnight.
3. ONE hour before serving, place in refrigerator. Invert onto serving tray and remove plastic wrap. Cut into slices.