Sunflame-Fruit Cheese Cake

Fruit Cheese Cake 

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INGREDIENTS

1 cup Nilla Wafers (crushed)

3 tbsps butter (or margarine, melted)

3 tbsps sugar

32 ozs philadelphia cream cheese (softened)

1 cup sugar

2 tbsps flour

1 cup Knudsen Sour Cream (or BREAKSTONE'S)

4 eggs

1 pkg instant pudding mix (4 serving size JELL-O Lemon Flavor)

2 cups whipped topping (thawed COOL WHIP Strawberry)

1 cup blueberries

1 cup strawberries (sliced)

1 cup kiwi (peeled sliced)

INSTRUCTIONS

·         Preheat Sunflame Microwave oven to 325 degrees 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.

·         Bake 1 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.

Source: allrecipes.com

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