Friday, June 22, 2007

Fruit Smoothie Cheesecake

Gluten Free Fruit Smoothie Cheesecake

1 package Pamela's Pecan Shortbread Cookies, crushed
4 (8 oz) packages cream cheese, softened to room temp (I know, use reduced fat if you must)
1/2 cup sugar
1 (12 oz) package frozen mixed berries, thawed and drained
1 (8 oz) tub Cool Whip

Sprinkle crushed cookies in the bottom of a 9x13 pan. Mix cream cheese and sugar together thoroughly. Smash thawed and drained berries with a fork. Stir into cream cheese mixture. Gently fold in cool whip. Pour over cookies. Chill for 4 hours.

I have been craving this ever since I saw it in a magazine. My picture doesn't compare to theirs. You can find it here. Can you tell that I like cream cheese and cool-whip? What I really like are no-bake summery type desserts. This is good, very good. The mixed fruit is wonderful, because sometimes you are eating a raspberry cheesecake, and sometimes it's strawberry, depending on the bite you take. Try it, you'll see.


Betty Jo said...

This looks awesome! I'm switching over to GF eating so I'm on the prowl for recipes and products I can use. Thanks so much for sharing! :)

brilospad said...

Your recipes are to "die for". Cream cheese and cool whip is my favorites too! Thank you for sharing.