2 pkg. (8 oz. each) fat free cream cheese, softened
1/2 cup Splenda Brand No Calorie Sweetener
2 Tbsp. Sugar
2 Tbsp. lemon juice (optional)
1 tub (8 oz.) COOL WHIP Fat Free Whipped Topping, thawed, divided
1 Reduced fat graham cracker pie crust (6 oz.)
1 pt. (2 cups) strawberries, halved
1/3 cup blueberries
q Beat cream cheese, Splenda, sugar and lemon juice in large bowl with electric mixer on medium speed until well blended. Gently stir in 2 cups of the whipped topping. Spoon into crust.
q Refrigerate 3 hours or until set.
q Spread remaining whipped topping over cheesecake. Arrange strawberries and blueberries in rows on top of cheesecake to resemble flag. Store leftover cheesecake in refrigerator.