Strawberry Cheesecake Supreme

Name: Strawberry Cheesecake Supreme
Prep time: 35 min
Total time: 215 min
Yield: 16
Ingredients: 28 NILLA Wafers, finely crushed (about 1 cup); ½ cup flaked coconut; ⅓ cup butter, melted; 4 cups strawberries, divided; 2 env. unflavored gelatin; ½ cup water; 3 pkg. brick cream cheese, softened; 1 cup sugar; ½ cup orange juice; 1 Tbsp. lemon juice; 2 cups frozen whipped topping, divided

Strawberries stand as sentinels around a colorful cloud of coconut-citrus cheesecake topped with tufts of whipped delight. In the realm of potluck dishes, ours reigns supreme.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

28 NILLA Wafers, finely crushed (about 1 cup)
½ cup flaked coconut
⅓ cup butter, melted
4 cups fresh strawberries, divided
2 env. (1/4 oz. each) unflavored gelatin
½ cup cold water
3 pkg. (8 oz. each) brick cream cheese, softened
1 cup sugar
½ cup orange juice
1 Tbsp. lemon juice
2 cups thawed frozen whipped topping, divided

Directions

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

Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around inside edge of prepared pan; mash remaining strawberry slices.

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 blended. Add mashed berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup whipped topping; pour into prepared pan.

Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Garnish cheesecake with halved berries and remaining whipped topping.