 Lemonade Cheesecake (P2)
Lemonade Cheesecake (P2)
1 8 oz package fat-free cream cheese, softened
1 tsp. Crystal Light Lemonade (powder)
1/4 cup cold fat-free milk
1 tub (8 oz) Cool Whip Free
crushed nuts of your choice, for the crust (optional)
Beat cream cheese and Crystal Light in a large bowl, with an electric mixer on medium speed until well-blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust, if desired; or directly into a pie plate, or cupcake liners.
Refrigerate 4 hours, or until firm.
*Experiment with different Crystal Light flavors for variety. | 
05-05-2007
Linear Mode
