Makes:
24 servings
Total Time:
5 hr 30 min
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- 1 cup crushed NILLA Wafers (about 25 wafers)
- 3 Tbsp. butter or margarine, melted
- 3 Tbsp. sugar
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 2 Tbsp. flour
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
- 2 cups thawed COOL WHIP Strawberry Whip Topping
- 1 cup each: blueberries, sliced strawberries and peeled sliced kiwi
make it
PREHEAT oven to 325 degrees F. Mix crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of foil-lined 13 by 9-inch baking pan. Bake 10 minutes.
BEAT cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing at low speed after each addition just until blended. Stir in dry pudding mix. Pour over crust.
BAKE 1 hour or until center is almost set. Cool in pan on wire rack. Refrigerate 4 hours or overnight. Lift cheesecake out of pan with foil handles; place on serving platter. Spread with the whipped topping; top with fruit.
Notes
Size It Up
Since this cheesecake makes enough for 24 people, this indulgent special-occasion dessert is a perfect dessert to serve at your next party.
Special Extra
For extra lemon flavor, add 1 Tbsp. grated lemon peel to the batter before pouring over crust.
