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Post by ellise on Jul 16, 2005 4:21:04 GMT 10
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) Lemon Flavor Instant Pudding & Pie Filling 2 cups thawed COOL WHIP Strawberry Whipped
Topping 1 cup each: blueberries, sliced strawberries and peeled sliced kiwi 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. Bake1 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. Size It Up Since this cheesecake makes enough for 24 people, this indulgent special-occasion dessert is a perfect dessert to serve at your next party. Special Extra For extra lemon flavor, add 1 Tbsp. grated lemon peel to the batter before pouring over crust. NUTRITION INFORMATION Nutrition (per serving) Calories 270 Total fat 19g Saturated fat 12g Cholesterol 85mg Sodium 240mg Carbohydrate 23g Dietary fiber 1g Sugars 18g Protein 4g
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