Cool, Creamy and oh so dreamy

Cheesecake fans will flip over these no-bake delights-and you'll love how easy they are to whip up

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Neapolitan Cake
Yogurt in the filling is the secret to this tangy twist on an ice-cream shop treat

• Line bottom of 8" springform pan with parchment round. Cut each cake into 4 pieces. Working with 4 pieces at a pulse until crumtime, in food processor, bly. Evenly press crumbs in bottom of pan.

• In small microwave-safe bowl, stir gelatin into milk; let stand until absorbed, 5 min. In clean food processor, combine cream cheese, yogurt, 1/4 cups sugar and 1 Tbs.vanilla; process until smooth. Microwave gelatin mixture 10-15 sec. until melted. Add to food processor; pulse until blended. Pour mixture over cake layer. Cover; chill until set, at least 4 hrs.

• Toss sliced strawberries with ¼ cup sugar. Let stand 15 min. In blender, puree strawberry mixture until smooth; strain through fine mesh strainer. On medium-high speed, beat cream with remaining 6 Tbs. sugar and 2 tsp. vanilla until stiff peaks form. Fold in 2/3 cup strawberry puree until blended. Cover and chill strawberry whipped cream and remaining puree separately, about 1 hr.

• Remove side of springform pan; transfer cheesecake to serving plate. Spread whipped cream over top. Drizzle with some of puree. Top with halved strawberries and serve with remaining puree.

Servings: 16. Active time: 1 hr. Total time: 5 hrs.

Calories: 460 Protein: 6g Fat: 24g (13g sat.) Chol.: 85mg Carbs.: 55g Sodium: 360mg Fiber: 0g Sugar: 44g