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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 fruit, such as blueberries, raspberries, sliced strawberries and kiwi

Make It

MIX Crust Mix, sugar and margarine in 8-inch springform pan until well blended. Press firmly onto bottom of pan.

BEAT milk and Filling Mix in large bowl with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Gently stir in 2 cups of the whipped topping. Spoon over crust.

REFRIGERATE at least 2 hours. Loosen cheesecake from rim of pan; remove rim of pan. Place cheesecake on serving platter; top with remaining whipped topping and fruit just before serving. Garnish with Green-Colored Spaghetti (see Tip) and candy-coated almonds, if desired. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

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. (4-serving size) JELL-O Lime Flavor Gelatin to boil in large saucepan. Add 4 oz. uncooked spaghetti. Cook on medium-high heat 10 to 12 minutes or until tender; drain. Rinse with cold water; cool. Store in resealable plastic bag until ready to use.
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