Fruity Cheesecake

11 ingredients
4 steps

Ingredients

  • 60 vanilla wafers finely crushed
  • 5 tablespoons butter or margarine, melted
  • 3 tablespoons sugar
  • 4 packages Philadelphia Cream Cheese 8 oz. each, softened
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 cup Knudsen Sour Cream or BREAKSTONE'S
  • 3 3/8 ounces JELL-O Lemon Flavor Instant Pudding
  • 4 eggs
  • 2 cups Cool Whip Whipped Topping thawed
  • 1 cup blueberries each, sliced fresh strawberries and sliced peeled kiwis

Directions

  1. 1
    Heat oven to 325°F.
  2. 2
    Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
  3. 3
    Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  4. 4
    Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with COOL WHIP. Top with fruit just before serving.

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