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Description
As if cheesecake isn't tempting enough, this potluck all-star sports a layer of whipped topping and 3 cups of fresh fruit bursting with flavor.
Ingredients
US|METRIC
16 SERVINGS
- 60 vanilla wafers (finely crushed)
- 5 Tbsp. butter (or margarine, melted)
- 3 Tbsp. sugar
- 4 pkg. Philadelphia Cream Cheese (8 oz. each, softened)
- 1 cup sugar
- 2 Tbsp. flour
- 1 cup Knudsen Sour Cream (or BREAKSTONE'S)
- 3.4 oz. 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)
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Directions
- Heat oven to 325ºF.
- 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.
- 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.
- 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.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium390mg16% |
| Potassium150mg4% |
| Protein7g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber<1g3% |
| Sugars27g |
| Vitamin A20% |
| Vitamin C2% |
| Calcium10% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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