In the heat of this summer, I searched for a dessert that wouldn't require turning on the oven. Here's what I created.
Pink Lemonade Cheesecake
one prepared graham cracker crust
8 oz. cream cheese, softened
2 teaspoons Crystal Light Pink Lemonade drink mix
1/4 cup cold milk
8 oz. Cool Whip
Start with a graham cracker crust. You can make your own of course, but in this heat, who wants to do that?
In a mixer, beat the cream cheese until it is smooth. Then add the milk and the drink mix, beating again until smooth. Fold in half of the Cool Whip and spoon into the crust.
Refrigerate for one hour. Add remaining Cool Whip on top. Refrigerate for another three hours or until firm.