Strawberry Cheesecake Supreme

 

 

28 NILLA Wafers, finely crushed (about 1 cup)

1/3 cup butter, melted

4 cups fresh strawberries, divided

2 env. (1/4 oz. each) KNOX Unflavored Gelatine

1/2 cup cold water

3 pkg. (8 oz. each)  Cream Cheese, softened

1 cup sugar

1/2 cup orange juice

1 Tbsp. lemon juice

2 cups thawed cool whip Whipped Topping, divided

 

Mix first 2 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment paper.

Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around inside edge of prepared pan; mash remaining strawberry slices.

Sprinkle gelatine over cold water in saucepan; let stand 5 min. to soften. Cook on low heat until gelatine is dissolved. Beat cream cheese, sugar and juices in medium bowl with mixer until blended. Add mashed berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.

Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Garnish cheesecake with halved berries and remaining COOL WHIP.

 

Recipe from Cool Whip

 

I made this for Easter and was a huge hit!!