Easter Cheesecake

Yield: 12 servings

Ingredients

• 1 (11.1 ounce) box JELL-O No Bake Real Cheesecake
• 2 tablespoons granulated sugar
• 5 tablespoons butter, melted
• 1 cup cold milk
• 1 (8 ounce) container COOL WHIP Whipped Topping, thawed, divided
• 1 cup assorted fruit, such as blueberries, raspberries, sliced strawberries and kiwi

Instructions

1. Mix Crust Mix, sugar and butter in 8 inch springform pan until well blended. Press firmly onto bottom of pan.
2. Beat milk and Filling Mix in large bowl with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Gently stir in 2 cups of the whipped topping. Spoon over crust.
3. Refrigerate for at least 2 hours. Loosen cheesecake from rim of pan; remove rim of pan.
4. Place cheesecake on serving platter; top with remaining whipped topping and fruit just before serving. Garnish with Green-Colored Spaghetti (see Tip) and candy-coated almonds, if desired.
5. Store leftover cheesecake in refrigerator.

Notes

How To Make Green-Colored Spaghetti: Bring 1 quart (4 cups) water and 1 package (4-serving size) JELL-O Brand Lime Flavor Gelatin to boil in large saucepan. Add 4 ounces uncooked spaghetti. Cook on medium-high heat 10 to 12 minutes or until tender; drain. Rinse with cold water; cool. Store in resealable plastic bag until ready to use.

Nutrition

Per serving: Calories 230 Total fat 11 g Saturated fat 6 g Cholesterol 5 mg Sodium 260 mg Carbohydrate 30 g Dietary fiber 1 g Sugars 20 g Protein 2 g
Vitamin A 6% DV Vitamin C 10% DV Calcium 10% DV Iron 2% DV

Attribution

Recipe and photo used with permission from: kraftrecipes.com