Category: Sweets
INGREDIENTS:
- 1 Premade Cookie crust
- 1 Pkg. Chocolate Chip Cookie Dough Cheesecake Dip
- 8 oz. Cream Cheese, Softened
- 8 oz. Whipped topping
- 1 pint Fresh Raspberries
DIRECTIONS:
- Place The softened cream cheese and dip mix into a bowl and beat using a hand mixer until smooth and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
- Add in the whipped topping until blended.
- Scrape the cheesecake mixture into the cookie crust and smooth the top with a spatula. Chill for at least 2 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, scatter with the remaining raspberries and dust with powdered sugar, cocoa powder, or shaved chocolate.
NOTE: Feel free to garnish any way you like! Enjoy!