1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwis
How to Make It
HEAT oven to 325°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar and flour with mixer until well 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 lift cheesecake from pan. Remove cheesecake from foil to tray; spread with COOL WHIP DIPS. Top with fruit just before serving.
Nutritional Information Calories: 310 Total fat: 21 g Saturated fat: 13 g Cholesterol: 90 mg Sodium: 270 mg Carbohydrate: 27 g Dietary Fiber: 1 g Sugars: 20 g Protein: 4 g Vitamin A: 15% DV Vitamin C: 20% DV Calcium: 6% DV Iron: 2% DV
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