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.