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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.
time
prep:
20 min
total:
2 hr 20 min
servings
total:
12 servings
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What You Need

1
pkg.  (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
2
Tbsp.  sugar
5
Tbsp.  margarine or butter, melted
1
cup  cold milk
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1
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 WHP; 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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