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#1
05-05-2007
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 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.      | ||||||||||
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