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Easter Cheesecake

Easter Cheesecake recipe
photo by:kraft
If you're looking for a quick and easy Easter dessert, this is it! It's a creamy no-bake cheesecake topped with whipped topping and mixed berries.
20 min
2 hr 20 min
12 servings
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What You Need

pkg.  (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
Tbsp.  sugar
Tbsp.  margarine or butter, melted
cup  cold milk
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
cup  assorted mixed fresh fruit (blueberries, raspberries, sliced strawberries and kiwi)

Make It

MIX Crust Mix, sugar and margarine in 8-inch springform pan until blended; press onto bottom of pan.

BEAT milk and Filling Mix in large bowl with mixer until blended. (Filling will be thick.) Gently stir in 2 cups COOL WHIP; spoon over crust.

REFRIGERATE 2 hours. Run knife around rim of pan to loosen cheesecake; remove rim. Place cheesecake on platter; top with remaining COOL WHIP and fruit just before serving. Garnish with Green-Colored Spaghetti (see Tip) and candy-coated almonds, if desired.

Kraft Kitchens Tips

Size Wise
Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.
How to Make Green-Colored Spaghetti
Bring 1 qt. (4 cups) water and 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin to boil in large saucepan. Add 1/4 lb. uncooked spaghetti; cook on medium-high heat 10 to 12 min. or until tender; drain. Rinse with cold water; cool. Store in resealable plastic bag until ready to use.
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