Dessert

Strawberry Cheesecake Supreme

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prep time

35 min

total time

3 hr 35 min

makes

16 servings, 1 piece (106 g) each

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photo by:

kraft

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What You Need

28 Nilla Vanilla Wafers, crushed (about 1 cup)

1/2 cup flaked coconut

1/3 cup butter, melted

4 cups fresh strawberries, hulled, divided

2 env. unflavoured gelatine

1/2 cup cold water

3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1 cup sugar

1/2 cup orange juice

1 Tbsp. lemon juice

2 cups thawed Cool Whip Whipped Topping, divided

Make It

MIX first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip parchment paper.

RESERVE 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan. Mash remaining sliced berries.

SPRINKLE gelatine over cold water in saucepan; let stand 5 min. to soften. Cook on low heat until gelatine is dissolved. Beat cream cheese, sugar and juices in medium bowl with mixer until well blended. Add mashed berries; mix well. Gradually beat in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup Cool Whip; pour into prepared pan.

REFRIGERATE 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Dollop remaining Cool Whip around edge of cake and top with strawberry halves.