Lemon Pudding Cheesecake
1-1/2 cups crushed Vanilla Wafers (about 40 wafers)
3/4 cup plus 1 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. flour
2 Tbsp. milk
1 cup Sour Cream
2 pkg. (4-serving size each) Lemon Flavor Instant Pudding & Pie Filling
1 cup thawed COOL WHIP Strawberry Whipped Topping
1 cup sliced strawberries (optional)
MIX wafer crumbs, 1 Tbsp. of the sugar and butter; press firmly onto bottom of
9-inch springform pan. Bake 325°F for 10 minutes.
BEAT cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with
electric mixer on medium speed until well blended. Add sour cream; beat until
well blended. Add eggs, 1 at a time, mixing on low speed after each addition
just until blended. Stir in dry pudding mixes until well blended.
BAKE at 325°F for 1 hour 5 minutes to 1 hour 15 minutes or until center is
almost set. Run knife or metal spatula around side of pan to loosen cake; cool
completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake
with whipped topping and strawberries just before serving. Store leftover
cheesecake in refrigerator.
Makes: 16 servings