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Pineapple Cheesecake

Pineapple Cheesecake recipe
photo by:kraft
Say Aloha! to your new favorite no-bake cheesecake recipe! It's super light and creamy, made with cream cheese, whipped topping, and a packet of gelatin.
time
prep:
30 min
total:
6 hr
servings
total:
12 servings
Magazine Acquisition

What You Need

30
 vanilla wafers, finely crushed (about 1 cup)
3
Tbsp.  butter or margarine, melted
1/2
tsp.  ground cinnamon
1
env.  KNOX Unflavored Gelatine
1
can  (8 oz.) crushed pineapple in juice, drained with juice reserved, divided
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup  sugar
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

MIX wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.

SPRINKLE gelatine over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened.

WHISK pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.

Kraft Kitchens Tips

Healthy Living
Save 60 calories and 8g of total fat, including 5g of sat fat, per serving by preparing with reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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