Ingred: 2c Graham cracker crumbs, 6Tbsp. melted margarine, 1c sugar, divided, 4pkgs (8oz) Phillidelphia Neufchatel cheese, 1/3 less fat than cream cheese, softened, 1/2 c.strawberry preserves, 1pkg. (16oz. frozen strawberries, thawed and drained. 1 tub(8oz) cool whip lite topping thawed.
Mix graham crumbs, margarine and 1/4 cup of the sugar; press firmly onto bottom of a 13x9 in.pan. Refrigerate while preping the filling. Beat the Neufchatel cheese and remaining 3/4cup sugar in a lg. bowl with electric mixer on med. speed until well blended. Add preserves; mix until blended. Stir in strawberries. Gently stir in whipped topping. Spoon over crust; cover. Refrigerate 4hrs or until firm. Store leftovers in refrigerator.
If you would rather use fresh strawberries: Place 2 cups fresh strawberries in a sm. bowl with an additional 2 Tbs. sugar; mash with fork. Add to Neufchatel cheese mixture; continue as directed.
I can't be to blame if you eat way too much of this. Not my problem. Then all you can do is make a cup of tea. Get ready to relax with some good ol' fashioned coloring and block everyone else out. Hope you enjoy your day! Carpe Diem, Carlotta
