My mouth waters at the sight of this recipe from Kraft! If you click on the link and go to the actual page this recipe is found, you'll be able to watch a video showing you how to make this.
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Creamy Lemon-Blueberry Dessert
What You Need
40 NILLA Wafers, crushed (about 1-1/2 cups)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 pkg. (16 oz.) frozen blueberries, thawed, drained and divided
2 cups thawed COOL WHIP Whipped Topping
Make It
HEAT oven to 325°F.
MIX wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min.
BEAT cream cheese, remaining sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
BAKE 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Top cheesecake with COOL WHIP and remaining berries just before serving.
MIX wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min.
BEAT cream cheese, remaining sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
BAKE 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Top cheesecake with COOL WHIP and remaining berries just before serving.
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