Fruity Cheesecake (Kraft) |
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Prep Time: 30 Minutes Cook Time: 330 Minutes |
Ready In: 360 Minutes Servings: 12 |
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The entire office LOVED this. Ingredients:
60 vanilla wafers, crushed (about 2 cups) |
5 tablespoons butter, melted |
3 tablespoons sugar |
4 (8 ounce) packages cream cheese, softened |
1 cup sugar |
2 tablespoons flour |
1 cup sour cream |
1 (3 1/2 ounce) package instant pudding mix, lemon flavor |
4 eggs |
2 cups cool whip topping, thawed |
1 cup blueberries |
1 cup strawberry, fresh and sliced |
1 cup kiwi, peeled and sliced |
Directions:
1. HEAT oven to 325ºF.
2. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, butter and 3 tablespoons sugar; press onto bottom of pan. Bake 10 minute
3. BEAT cream cheese, 1 cup sugar and flour with mixer until well 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. BAKE 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Remove cheesecake from foil to tray; spread with COOL WHIP. Top with fruit just before serving.
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