Prep Time:
30 min
Total Time:
5 hr 30 min
Makes:
24 servings, one piece each
2 cups
crushed NILLA Wafers (about 60 wafers)
5 Tbsp.
butter or margarine, melted
4 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup
BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg.
(4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
2 cups
thawed COOL WHIP Strawberry Whipped Topping or COOL WHIP Whipped Topping
1 cup
each: blueberries, sliced fresh strawberries and sliced peeled kiwi
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
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, one at a time, mixing on low speed after each addition just until blended. Stir in dry pudding mix. Pour over crust.
BAKE 1 hour or until center of cheesecake is almost set. Cool in pan on wire rack. Refrigerate at least 4 hours. Lift cheesecake from pan using foil handles. Remove and discard foil. Place cheesecake on serving platter. Spread with the whipped topping; top with fruit. Store leftovers in refrigerator.
Size-Wise
Since this cheesecake makes enough for 24 people, this indulgent special-occasion dessert is a perfect dessert to serve at your next party.
Jazz It Up
For extra lemon flavor, add 1 Tbsp. grated lemon peel to the batter before pouring over crust.
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