Easter Cheesecake 

1 pkg. (11.1 oz.) Jell-O No Bake Real Cheesecake
2 Tbsp. sugar
1/3 cup butter or margarine, melted
1 cup cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Assorted fruit, such as blueberries, raspberries, sliced strawberries and kiwi

Mix Crust Mix, sugar and butter in 8-inch springform pan until crumbs are well moistened. Press firmly onto bottom using measuring cup. Beat milk and Filling Mix in large bowl with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Gently stir in 2 cups of the whipped topping. Spoon over crust. Refrigerate at least 2 hours. Remove side of pan. Place on serving platter. Garnish with green spaghetti and candy-coated almonds. Top with remaining whipped topping and fruit just before serving. Store leftover cheesecake in refrigerator.

MAIN MENU