PHILLY Raspberry Freeze

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prep time
20 mins
total time
200 mins
servings
8 to 10

what you need

pkg (250 g) Philadelphia Brick Cream Cheese, softened
1/3 cup
 granulated sugar
1/4 cup
 milk
pkg (300 g) frozen unsweetened raspberries, thawed and drained *
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.