12 chocolate chip cookies (2 inch)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 can (12 oz.) frozen berry juice concentrate, thawed
1 cup crushed strawberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups whole strawberries, cut in half
ARRANGE cookies in single layer on bottom of 9-inch springform pan.
BEAT cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in juice concentrate. Stir in crushed berries. Whisk in COOL WHIP until well blended. Pour over cookies in pan.
FREEZE 6 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with berry halves.
Kraft Kitchens Tips
Prepare as directed with reduced-fat chocolate chip cookies, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Prepare using your favorite flavor of frozen juice or drink concentrate, such as raspberry, lemonade, grape or pink lemonade.