- 1 1/4 cups HONEY MAID Graham Crumbs
- 1/4 cup butter, melted
- 2 (250 g) packages PHILADELPHIA Light Brick Cream Cheese Spread, softened
- 3/4 cup sugar
- 4 cups mixed fresh berries (blueberries, blackberries, raspberries, strawberries)
- 2 cups thawed COOL WHIP Light Whipped Topping
- Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
- Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
- Refrigerate 6 hours. Serve topped with remaining berries.