Ha valakinek kérdése van nyugodtan kérdezzen.
12 servings, 1 mini cheesecake each
12 NABISCO Ginger Snaps, divided
2 Tbsp. MAXWELL HOUSE Naturally Decaffeinated Instant Coffee
1 Tbsp. water
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread
1 tsp. vanilla
1/4 tsp. ground cinnamon
1-1/2 cups thawed COOL WHIP LITE Whipped Topping
1 cup fresh raspberries
PLACE 1 cookie in bottom of each of 12 paper-lined medium muffin cups; set aside.
MIX coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA Granular, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.
SPOON evenly over cookies in muffin pan. Top each dessert evenly with raspberries. Freeze 3 hours or overnight. Remove from freezer about 10 minutes before serving to soften slightly. Tightly cover any leftover cheesecakes and store in the freezer.