no bake raspberry lemonade cheesecake

Name: No Bake raspberry lemonade cheesecake
Ingredients: 2 cup(s) graham cracker crumbs; 7 tablespoon(s) butter; 1/4 cup(s) sugar; 14 ounce(s) cool whip whipped topping thawed; 12 ounce(s) can frozen raspberry lemonade thawed; 4 ounce(s) can sweetened condensed milk; - tip: you can add in a 1/2 stick of cream cheese

(3 RATINGS)

148 Pinches 1 Photo

CC MCCART-FROST

GUATAY, CA

Updated on May 31, 2012

Can you Ladies & Gents stand another cheesecake recipe? Perfect for a hot summer day. It can't get much easier then this, folks.

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Ingredients

2 cups graham cracker crumbs
7 tablespoons butter
1/4 cup sugar
14 ounces cool whip whipped topping thawed
12 ounces can frozen raspberry lemonade thawed
4 ounces can sweetened condensed milk
- tip: you can add in a 1/2 stick of cream cheese

How To Make no bake raspberry lemonade cheesecake

Step 1

Mix together the graham cracker crumbs, butter and sugar. Create the crust by gathering together 8 jars or a 9x9 pan and pressing the crumbs in the bottom.

Step 2

Mix together in another bow the cool whip, frozen raspberry lemonade and sweetened condensed milk. Be sure to get it real smooth. Spoon this mixture onto the graham cracker crust (either in the jars or pan).
Step 3

Freeze the jars or pan for 3-5 hours. When you're ready to serve, let it thaw 10 minutes beforehand.
Step 4

Optional: garnish with a touch of Cool Whip and a fresh raspberry.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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