1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwis
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Let's Make It
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.
Since this special-occasion cheesecake serves 16, it's the perfect dessert to serve at your next party.
For extra lemon flavor, add 1 Tbsp. lemon zest to the batter before pouring over crust.
Prepare using your favorite variety of COOL WHIP Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 18g
Trans Fat 1.5g
Total Carbohydrates 40g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.