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Fruity Cheesecake

Prep Time:

30 min

Total Time:

5 hr 30 min

Makes:

What You Need!

25 NILLA Vanilla Wafers, crushed (about 1 cup)

3 Tbsp. non-hydrogenated margarine, melted

3 Tbsp. sugar

4 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

1 cup sugar

2 Tbsp. flour

1 cup sour cream

4 eggs

1 pkg. (4-serving size) JELL-O Lemon Instant Pudding

2 cups thawed COOL WHIP Whipped Topping

1 cup each blueberries, sliced strawberries and peel sliced kiwi

Make It!

HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, margarine and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix. Pour over crust.

BAKE 45 min. to 1 hour or until centre is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan; remove foil. Place cheesecake on platter. Spread with Cool Whip; top with fruit.

Kraft Kitchens Tips

Special Extra

For extra lemon flavour, add 1 Tbsp. lemon zest to batter before pouring over crust.

Healthy Living

Save 60 calories and 9 grams of total fat, including 6 g of saturated fat per serving , by preparing with Cool Whip Light Whipped Topping, Philadelphia Light Brick Cream Cheese Spread and light sour cream.

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