Strawberry Cheesecake Supreme

By carol gorman

A no-bake beauty that is perfect for spring

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Ingredients

• 28 28 1 Nilla Vanilla Wafers, crushed (about 1 cup)
• 1/2 1/2 1/2 cup flaked coconut
• 1/3 1/3 1/3 cup butter, melted
• 4 4 4 cups fresh strawberries, hulled, divided
• 2 2 2 env. unflavoured gelatine
• 1/2 1/2 1/2 cup cold water
• 3 3 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 1 1 cup sugar
• 1/2 1/2 1/2 cup orange juice
• 1 1 1 Tbsp. lemon juice
• 2 2 2 cups thawed Cool Whip Whipped Topping, divided

Details

Servings 16
Preparation time 35mins
Adapted from kraftcanada.com

Preparation

Step 1

Mix first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip parchment paper.

Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan. Mash remaining sliced berries.

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 well blended. Add mashed berries; mix well. Gradually beat 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. Dollop remaining Cool Whip around edge of cake and top with strawberry halves.