Prep Time
30 min
Yields
6 servings
A nice light dessert.
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ingredients
Crust
1
cup Oreo cookie crumbs
2
Tbsp butter, melted
Filling
250
g cream cheese, softened
1
can raspberry juice
2
Tbsp icing sugar
1
L Cool Whip, thawed
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directions
Step 1
Combine cookie crumbs and butter and press into bottom of a 9″ springform pan. Freeze for 15 minutes, or whatever time it takes you to get the rest ready.
Step 2
(This can also be made in a 9×13″ pan if you want squares, or can be made entirely crustless to be gluten free.)
Step 3
Beat cream cheese until very smooth.
Step 4
Gradually add raspberry juice and icing sugar, beating until smooth. Fold in Cool Whip. Pour onto crust. Cover and freeze at least 4 hours, or overnight.