Fruit No Bake Cheesecake

1 1/2 cups graham crumbs
1/4 cup melted butter or margerine

4 - 250 g. packages of Philadelphia Cream Cheese
Spread, softened

1/2 cup sugar

4 cups frozen mixed berries, thawed and drained

3 cups thawed Cool Whip, divided

Mix graham crumbs and butter and press into the bottom of a 9x12 pan.
Refrigerate.

Beat cream cheese spread and sugar in a large bowl at medium until well blended.
Smash the drained berries with a fork and then stir into the cream cheese.

Gently stir in 2 cups of the Cool Whip.  Spoon over the crust and cover.

Refrigerate about 6 hours, or until firm. 

When serving, top with the extra Cool Whip.

Store in the fridge.