Philadelphia No-Bake Peaches 'n' Cream Cheesecake

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READY IN: 15mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 6
    tablespoons margarine, melted
  • 1
    cup sugar, divided
  • 4
    (8 ounce) packages philadelphia neufchatel cheese, 1/3 less fat than cream cheese, softened
  • 1
    (3 ounce) package jello brand peach gelatin
  • 2
    fresh peaches, chopped
  • 1
    (8 ounce) container Cool Whip Lite, whipped topping, thawed
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DIRECTIONS

  • Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9 inch pan. Refrigerate while preparing filling.
  • Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
  • Refrigerate for 4 hours or until firm, leftovers should be stored in refrigerator.
  • SUBSTITUTE: Prepare as directed, using 1 drained 15 oz can peaches.
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