snack saturday

Strawberry Freeze

12 CHIPS AHOY! Cookies
1 pkg. (250 g) Brick Cream Cheese, softened
1/2 cup sugar
1 can (355 mL) frozen berry punch concentrate, thawed
3 cups thawed Whipped Topping
1 cup crushed strawberries

ARRANGE cookies in single layer on bottom of 9-inch springform pan; set aside.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in punch concentrate. Whisk in whipped topping and berries until well blended. Pour over cookies.

FREEZE several hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly.

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