INGREDIENTS

1. 1 1/4cupsgraham cracker crumbsor chocolate graham cracker crumbs
2. 1/4 meltedbutteror margarine
3. 1 (250 g)packagecream cheese
4. 3/4cupsugar
5. 1 1/3cupsorange juiceor raspberry juiceor limeadeor grape juiceor pink lemonade
6. 1cupstrawberriesor blueberries or raspberries(fresh or frozen)
7. 1 (1 liter)container thawedCool Whip

DIRECTIONS

1. Combine the graham crumbs and butter, press on bottom of 9 inch springform pan.
2. Beat the cream cheese with the sugar in bowl with an electric mixer until smooth.
3. Whisk in the juice, the fresh or frozen fruit and the whole tub of Cool Whip, combine well.
4. Pour over prepared crust, freeze until firm, remove from freezer and let stand in refrigerator for 15 minutes before serving.
5. You can freeze this as well.
6. To freeze, wrap cheesecake securely in plastic wrap followed by foil if desired, Freeze up to 2 months.