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3 c Vanilla wafer crumbs
4 T Margarine, melted
¼ cup granulated sugar
2 pkg. (8 oz. each) Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) Whipped Topping, thawed
1 pt Blueberries
2 pt Raspberries mashed
Mix crumbs, margarine and 1/4 cup of sugar
in medium bowl; pat evenly on bottom of jelly roll pan, 15 X 10 inches.
BEAT cream cheese and powdered sugar with electric mixer on medium speed
until well blended. Gently stir in whipped topping. Spoon this
mixture over crust. Refrigerate 1 hour or overnight.
PRESS star cookie cutters lightly into top of cheesecake. Decorate
remaining surface of cheesecake to look like a flag, using the raspberries
for the stripes. Carefully remove cookie cutter. Arrange blueberries for
the stars, and around the edge of cheesecake.
Yield: 16 servings
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The Lighter Side;
Substitute;
Light Cream Cheese
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