Fruit Smoothie No-Bake Cheesecake - cooking recipe

Ingredients

FOR THE CRUST
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
FOR THE FILLING
4 (8 ounce) packages neufchatel cheese, softened
1/2 cup granulated sugar
1 (12 ounce) package frozen mixed berries, thawed, drained
1 (8 ounce) container Cool Whip Lite, thawed, divided

Preparation

FOR THE CRUST: Line 13\"x9\" baking dish with foil, with ends of foil extending over sides of pan [to be used as handles].
Mix graham crumbs, butter & 2 Tbsp sugar.
Press firmly onto bottom of prepared pan.
Refrigerate while preparing filling.
FOR THE FILLING: In large bowl with electric mixer on medium speed, beat cheese & 1/2 cup sugar until well blended.
In another bowl, smash drained berries with fork.
Stir berries into cheese mixture.
Gently stir in 2 cups whipped topping.
Spoon over crust.
Cover & refrigerate 4 hours or until firm.
Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
Top each piece with dollops of remaining whipped topping.
Store leftovers in refrigerator.