1 cup chocolate crumbs

2 tbsp. butter or margarine, melted

1 pkg. light cream cheese, softened

1 can frozen concentrated raspberry juice, thawed

2 tbsp. icing sugar

1 container (1L) of Light Cool Whip, thawed

Combine crumbs and butter and press onto bottom of a 9 inch spring form pan. Place crust in freezer for 15 minutes.

Place cream cheese, raspberry concentrate and icing sugar in blender or food processor. Beat on high speed until smooth. Pour into large bowl and fold in whipped topping. Pour over crust. Freeze until firm (approx. 4 hours).

Remove from freezer 10 minutes before serving.

Note: Use any fruit concentrate lime, peach, etc.

Michelle Black