Pineapple Cheesecake

Pineapple Cheesecake

30 vanilla wafers, finely crushed (about 1 cup)
3 Tbsp. butter or margarine, melted
1/2 tsp. ground cinnamon
1 env. KNOX Unflavored Gelatin
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

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

SPRINKLE gelatin over reserved pineapple juice in small saucepan; let
stand 1 min. Cook on low heat 3 min. or until gelatin is completely
dissolved, stirring occasionally.

Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatin 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.

Kraft Kitchens Tips
Save 60 calories and 8g of total fat, including 5g of sat fat, per serving
by preparing with reduced fat vanilla wafers, PHILADELPHIA Neufchatel
Cheese and COOL WHIP LITE Whipped Topping.

How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened.
Add 15 sec. for each additional package of cream cheese.


Author: Marie Yates Taylor

I'm living on the Texas Gulf Coast, where weather quickly changes. I post weather, disaster-related infos I receive, and weather history. And ... much more. Add your stories, and post along with me about your area too. Surviving is all about the public and informed preparedness.

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