Lemonade Cheesecake

1 8 oz. package fat-free cream cheese, softened 1 tsp. Crystal Light Lemonade 1/4 cup cold fat-free milk 1 tub (8 pz) Cool Whip Free

crushed nuts of your choice, for the crust (optional)

Beat cream cheese and Crystal Light in a large bowl, with an electric mixer on medium speed until well-blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust, if desired; or directly into a pie plate, or cupcake liners.

Refrigerate 4 hours, or until firm.

*Experiment with different Crystal Light flavors for variety.