- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/3 cup sugar
- 2 cups thawed COOL WHIP Whipped Topping
- 1 ready-to-use graham cracker crumb crust (6 oz.)
- 2 cups fresh strawberries, halved
- 1/3 cup blueberries
- Beat cream cheese and sugar in large bowl with mixer until well blended.
- Whisk in COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours or until set.
- Arrange berries on cheesecake to resemble flag.