—Nicole Bresee, Westport, Ontario
- 3/4 cup crushed chocolate wafers
- 3 tablespoons butter
- 4 ounces cream cheese, softened
- 3/4 cup thawed apple-raspberry juice concentrate
- 1 tablespoon confectioners' sugar
- 1 cup whipped topping
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
- In a small bowl, beat the cream cheese, juice concentrate and confectioners' sugar until smooth. Fold in whipped topping. Pour over crust. Cover and freeze for 4 hours or until firm. Remove from the freezer 5-10 minutes before serving. Yield: 4 servings.
Originally published as Frosty Summer Dessert in Cooking for 2 Summer 2005, p 49
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