Categories: dessert, not tried

Ingredients

• 1 package (11.1 ounces) Jell-o No Bake Real Cheesecake
• 2 tablespoons sugar
• 5 tablespoons margarine or butter, melted
• 1 1/2 cups cold milk
• 12 Reynolds 2 1/2 inch Foil Baking Cups

Directions

1. Mix crust mix, sugar, and margarine until well blended.

2. Place Reynolds (2 1/2 inch) Foil Baking Cups in medium muffin pan; spoon crumbs evenly into baking cups.

3. Press firmly onto bottom of each cup.

4. Beat milk and Filling Mix with electric mixer on low speed just until moistened.

5. Beat on medium speed 3 minutes.

6. (Filling will be thick.)

7. Spoon into prepared cups.

8. Refrigerate at least 1 hour or until ready to serve.

9. Store leftover cheesecakes in refrigerator.

10. Tip: Top each with fresh strawberry half just before serving.

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