Brenna, this is the recipe that I was telling you about. We really liked it, even Tessa who was so sure she would NOT.

PHILADELPHIA "FRUIT SMOOTHIE" NO-BAKE CHEESECAKE

Prep: 15 minutes plus refrigerating

1 1/2 cups HONEY MAID Graham Cracker Crumbs

1/4 cup (1/2 stick) butter, melted

2 Tbsp. sugar

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

1/2 cup sugar

1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained

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

LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

BEAT Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover.

REFRIGERATE 4 hours or until firm. Use foil handles to remove cheese cake from pan before cutting into pieces to serve. Top with remaining whipped topping. Store leftover in refrigerator.

Makes 16 servings, one piece each.