Pineapple Cheesecake (Kraft)

By sandiB2010

Say Aloha! to your new favorite no-bake cheesecake recipe! It's super light and creamy, made with cream cheese, whipped topping, and a packet of gelatin.

Ingredients

• 30 vanilla wafers, finely crushed (about 1 cup)
• 3 Tbsp. butter or margarine, melted
• 1/2 tsp. ground cinnamon
• 1 env. KNOX Unflavored Gelatine
• 1 can (8 oz.) crushed pineapple in juice, drained with juice reserved, divided
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Details

Servings 12
Preparation time 30mins
Cooking time 360mins
Adapted from kraftrecipes.com

Preparation

Step 1

MIX wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.

SPRINKLE gelatine over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened.

WHISK pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.