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Looking for a dish that’s quick and easy?
No Bake Fruity Cheesecake
Has Calcium - for strong bones & teeth
Makes 12 servings
| crust | |
| 1 1/2 cups (145.5 g) | graham crackers crumbs |
| 1/3 cup (75 g) | butter, melted |
| 1 tbsp (13.2 g) | brown sugar |
| 1/2 tsp (1 g) | cinnamon, ground |
| filling | |
| 1 1/2 tbsp (14.25 g) | unflavored gelatin |
| 1/3 cup (81.66 g) | fruit cocktail syrup |
| 1 pack (248 g) | DEL MONTE All-Purpose Crème, chilled |
| 1/4 cup (56 g) | sugar |
| 1 tsp (4.5 g) | vanilla extract |
| 1 pack (225 g) | cream cheese, softened |
| topping | |
| 2 tbsp (30 g) | sugar |
| 1 tbsp (9 g) | cornstarch, dissolved in 5 tbsp fruit cocktail syrup |
| 1 can (850 g) | DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) |
| strawberry jam & syrup, optional | |
1. CRUST: Combine ingredients for crust. Mix well. Press into 9" loose bottom tin pan or pie plate. Cover and freeze for 30 minutes.
2. FILLING: Combine gelatin and fruit cocktail syrup. Heat over low fire until gelatin is dissolved. Add sugar and vanilla. Set aside.
3. TOPPING: Heat cornstarch mixture over low heat with constant stirring until thick for 1 minute. Stir in DEL MONTE Fiesta Fruit Cocktail. Set aside.
4. BEAT cream cheese until smooth and fluffy. Gradually, beat in DEL MONTE All-Purpose Creme until well blended. Add gelatin mixture gradually while continuously beating. Fold in 1 cup of DEL MONTE Fiesta Fruit Cocktail mixture. Pour over crust. Chill until set. Top with remaining DEL MONTE Fiesta Fruit Cocktail.
