Cheesecake gets a summer makeover in this recipe. You get to keep the creamy taste of cheesecake and add the light fruity taste of Jell-O. Hurry and make this pie before summer is over.
Prep Time:25 min
Total Time:
3 hr 25 min
3 hr 25 min
Makes:
8 servings, one topped slice each
8 servings, one topped slice each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
2 cups thawed COOL WHIP Whipped Topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
1/2 cup ice cubes
1/2 cup blueberries
1-1/2 cups strawberries, halved
BEAT cream cheese and sugar in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping; spread onto bottom of crust.
STIR boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add ice cubes; stir until ice is completely melted. Let stand 5 min. or until gelatin is consistency of unbeaten egg whites. Meanwhile, arrange blueberries in single layer in center of pie; surround with strawberries. Cover with gelatin.
REFRIGERATE 3 hours or until firm. Cut into eight slices. Top each slice with 2 Tbsp. of the remaining whipped topping just before serving. Store leftover pie in refrigerator.
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