Ingredients
- 1 tub (24.2 oz.) 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
Instructions
- 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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