No Bake Pink Lemonade Cheesecake
Yield: 12 servings (4 points per serving for blue, green and purple)
Ingredients
- 8 oz. reduced fat cream cheese (room temperature)
- 1 teaspoon Crystal Light pink lemonade
- 2 teaspoons water
- 8 oz. fat free Cool Whip
- 4 graham cracker sheets
- Optional: 2 drops of red food coloring
Instructions
- Add the cream cheese to a mixing bowl.
- In a small bowl mix together the pink lemonade powder and water. Then add it to the cream cheese. If you're adding the food coloring add it to the cream cheese now.
- Use a hand held mixer on medium to mix together the cream cheese and pink lemonade, until it is a solid pink color.
- Fold in the Cool Whip. Be careful not to over mix it.
- Add the graham crackers to a zip up bag. Use a meat mallet or rolling pin to turn the graham crackers into crumbs.
- Divide the graham crackers into 12 small dessert cups, then divide the cream cheese mixture into the cups.