In The Kitchen: {Triple-Berry Cheesecake Squares}

Let's face it. Not everyone is always in the mood for a double-chocolate fudge mousse pie or some crazy, super-rich concoction like it.  If you're looking for a fresh-tasting dessert with just the right sweetness, here it is!  I served this last night and it was a big hit.  Our company liked and so did my husband and I.  It's also great for you healthy-conscience cooks.  Here's the recipe:

36

Reduced Fat NILLA Wafers, finely crushed (about 1-1/4 cups)

3 Tbsp.

margarine, melted

6 oz.

PHILADELPHIA Fat Free Cream Cheese, softened

1/4 cup

SPLENDA® No Calorie Sweetener, Granulated

1 cup

thawedCOOL WHIP Sugar Free Whipped Topping

2 cups

mixed freshberries (raspberries, blueberries, sliced strawberries)

3/4 cup

boilingwater

1 pkg.

(0.3 oz.)JELL-O Lemon Flavor Sugar Free Gelatin

1 cup

ice cubes

Directions

2. Mix crumbs and margarine; press into bottom of 9-inch square pan.
3. Beat cream cheese and SPLENDA® Granulated Sweetener in large bowl with mixer until well blended. Gently stir in COOL WHIP; spread over crust. Top with berries. Refrigerate until ready to use.
4. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 10 min. or until slightly thickened; spoon over fruit. Refrigerate 3 hours or until firm