Prep Time
30 Mins
Cook Time
1 Hour
Yield
Makes 24 servings

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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