Monday, August 20, 2007

Quick Lemon Chiffon Cheesecake

1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
1 container (6 oz.) lemon low-fat yogurt
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping

PLACE cheesecake filling in large bowl. Add yogurt; stir just until blended.
SPOON into crust. Smooth top lightly with back of spoon to form even layer; top with whipped topping. Garnish with lemon slices and mint sprigs, if desired.
SERVE immediately. Or cover and refrigerate until ready to serve. Store leftovers in refrigerator.

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