Fruity Cheesecake

Name: Fruity Cheesecake
Prep time: 30 min
Total time: 390 min
Yield: 16
Ingredients: 60 NILLA Wafers, finely crushed (about 2 cups); 5 Tbsp. butter or margarine, melted; 3 Tbsp. sugar; 4 pkg. brick cream cheese, softened; 1 cup sugar; 2 Tbsp. flour; 1 cup sour cream; 1 pkg. lemon instant pudding mix; 4 eggs; 2 cups frozen whipped topping; 1 cup blueberries, sliced fresh strawberries and sliced peeled kiwis

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.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

60 NILLA Wafers, finely crushed (about 2 cups)
5 Tbsp. butter or margarine, melted
3 Tbsp. sugar
4 pkg. (8 oz. each) brick cream cheese, softened
1 cup sugar
2 Tbsp. flour
1 cup sour cream
1 pkg. (3.4 oz.) lemon instant pudding mix
4 eggs
2 cups thawed frozen whipped topping
1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwis

Directions

Heat oven to 325ºF.

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 prepared pan. Bake 10 min.

Beat cream cheese, 1 cup sugar and flour 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 whipped topping. Top with fruit just before serving.