Mint chocolate no-bake cheesecake

For crust:

¾ cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons granulated sugar

For filling:

1 package unflavored gelatin
2 tablespoons water
3 packages (8 oz. each) reduced fat cream cheese, softened
½ cup sugar
1 container (8 oz.) reduced-fat whipped topping, thawed
1 ½ cups chopped 3 MUSKETEERS® Brand Mint Minis

9-inch spring form pan
Wax paper



Prepare crust:
1. Combine graham cracker crumbs, butter and sugar. Press mixture into bottom of wax paper-lined spring form pan. Set aside.
Prepare filling:
1. Sprinkle the gelatin over the water in a small bowl; let stand for 2 minutes. Melt gelatin mixture in microwave for 10 to 15 seconds. Set aside to cool.
2. Beat cream cheese and sugar until light and fluffy, about 3 minutes. Fold in whipped topping and 3 MUSKETEERS® Brand Mint Minis into cream cheese mixture. Fold in the cooled gelatin mixture until well blended.
3. Spoon mixture evenly over crust in pan. Refrigerate until set (4 hours).
4. Unmold cake by running a thin knife around the outer edge and open the spring form pan. Cut cake into slices using a knife dipped in hot water.