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.
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