Raspberry Freeze Cheesecake Recipe

Ingredients

1-1/4 cups HONEY MAID Graham Crumbs

1/4 cup non-hydrogenated margarine, melted

1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened

3/4 cup sugar

1-1/3 cups raspberry juice

1 cup fresh or frozen raspberries

2 cups thawed COOL WHIP Whipped Topping

MIX graham crumbs and margarine; press onto bottom of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Whisk in remaining ingredients; pour over crust.

FREEZE 4 hours or until firm. Let stand at room temperature 15 min. to soften slightly before serving.