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Tutty Fruity Cheesecake




Source of Recipe


Internet


List of Ingredients




Makes: 24 servings

1 cup crushed NILLA Wafers (about 25 wafers)
3 Tbsp. butter or margarine, melted
3 Tbsp. sugar
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 cup Sour Cream
4 eggs
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Strawberry Whipped Topping
1 cup each: blueberries, sliced strawberries and peeled sliced kiwi


Recipe



PREHEAT oven to 325°F. Mix crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of foil-lined 13x9-inch baking 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, 1 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 is almost set.

Cool in pan on wire rack. Refrigerate 4 hours or overnight.
Lift cheesecake out of pan with foil handles; place on serving platter.
Spread with the whipped topping; top with fruit.

Since this cheesecake makes enough for 24 people, this indulgent special-occasion dessert is a perfect dessert to serve at your next party.

For extra lemon flavor, add 1 Tbsp. grated lemon peel to the batter before pouring over crust.