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PHILADELPHIA Peaches 'N Cream No-Bake Cheesecake

Prep Time:

15 min

Total Time:

4 hr 15 min

Makes:

Makes 16 servings, 1 piece each.

What You Need!

2 cups HONEY MAID Graham Cracker Crumbs

6 Tbsp. margarine, melted

1 cup sugar, divided

4 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened

1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin

2 fresh peaches, chopped

1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

Make It!

MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.

REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.

Kraft Kitchens Tips

Size-Wise

You'll know it is a special occasion when you get to enjoy a serving of this luscious cheesecake.

Substitute

Prepare as directed, using 1 drained 15-oz. can peaches.

K:55318v0:110364

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Rated

by chdoog on 11/9/2009
" i actually got this recipe out of the kraft magazine and they had used 1 can of peaches, chopped, instead of fresh. that's how i made it and everyone LOVED it - i'm going to make it this weekend, too ! i had made it, one time with strawberries, but the peach is definately the best !"