Happy National Blueberry CheeseCake Day !
-
1-1/2 cups graham cracker crumbs
-
1/4 cup butter or margarine, melted
-
2 Tbsp. sugar4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened3/4 cup sugar
-
2 cups frozen blueberries, thawed, drained1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided1 tsp. lemon zest
-
Directions
-
-
Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.
-
Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until blended. Add blueberries; mix well. Stir in 2 cups COOL WHIP and lemon zest. Spoon over crust.
-
Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHI2 cups frozen blueberries, thawed, drained
-
See I was looking for this recipe — got it —
LikeLike
Hi Lisa. Just a wee note. There are no blueberries in your recipe…
LikeLike
thanks for the catch- i added it. Thanks
LikeLiked by 1 person
Reblogged this on Hobby Reads.
LikeLike