This cheesecake promises the sweet and sour punch of lemons and fresh strawberries.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups graham crumbs
1/4 cup non-hydrogenated margarine, melted
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup thawed frozen lemonade concentrate
2 cups thawed Cool Whip Whipped Topping, divided
1-1/2 cups sliced fresh strawberries
2 Tbsp. sugar
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How do I make it ?
Mix graham crumbs and margarine; press onto bottom and up side of 9-inch pie plate.
Beat cream cheese with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 1 cup Cool Whip; spoon into crust.
Refrigerate 6 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use. Pipe or spoon remaining Cool Whip around edge of pie just before serving. Top with berry mixture.
Kraft Kitchen Tips!
Prepare using frozen pink lemonade concentrate.
Dessert can be part of a balanced diet, but remember to keep tabs on portion size.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 9 g
Cholesterol 30 mg
Sodium 270 mg
Carbohydrate 26 g
Fibre 1 g
Sugars 17 g
Protein 3 g
Makes 10 servings, 1 piece (82 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.