#628 - No Bake Cheesecake

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/2 stick melted butter
2 TBSP white sugar
4 - 8oz. packages Philadelphia cream cheese (softened)
1/2 cup white sugar
1 - 12oz. bag frozen mixed berries (strawberries, blueberries, blackberries and raspberries--thawed and drained)
1 - 8oz. Cool Whip (thawed)

In a bowl mix graham cracker crumbs, melted butter and 2 TBSP white sugar. Press this mixture on the bottom of a 9 x 13 greased cake pan--use a spoon to smooth it out and even it out. Refrigerate the whole cake pan while you make the batter. In a mixer add cream cheese and 1/2 cup white sugar--beat on medium until blended. In a bowl add the drained berries and crush them with a fork or a potato masher. Remove bowl from mixer and add the berries--stir with a spoon. Add two cups of Cool Whip to the batter and stir gently until mixed. Remove cake pan from refrigerator and pour the batter into the crust--smooth it out and even it out. Refrigerate overnight. The next day, add remaining 1 cup Cool Whip to the top before cutting and serving.