Broadcast House Cherry Blossom Cheesecake serves 8 From Strong Bones cookbook
2 (8 oz) pkg. Philadelphia f/f cream cheese 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 2/3 cup Carnation n/f dry milk powder 1 cup Diet 7-UP 1/4 cup Cool Whip Free 1 1/2 tsp. coconut extract (divided) 1 (6 oz) Keebler shortbread piecrust 1 (4 serv) pkg. Jello s/f cherry gelatin 1 (4 serv) pkg. Jello s/f vanilla cook and serve pudding mix 2 cups (one 16 oz can) tart red cherries, packed in water, drained and 1/3 cup liquid reserved 1 cup water 2 tabl. flaked coconut
In a large bowl, stir cream cheese with a spoon until soft. Add dry instant pudding mix, dry milk powder and Diet 7-UP. Mix well using a wire whisk. Blend in Cool Whip Free and 1 tsp. coconut extract. Spread mixture evenly into piecrust. Refrigerate. Meanwhile in a medium saucepan combine dry gelatin and dry cook and serve pudding mix. Stir in reserved cherry liquid, water and cherries. Cook over med. heat for 6 - 8 min. or until mixture thickens and starts to boil, stirring often and being careful not to crush cherries. Remove from heat. Stir in remaining 1/2 tsp. coconut extract. Place saucepan on a wire rack and allow to cool for 10 min. Evenly spoon partially cooled cherry mixture over top of filling. Refrig. for at least 1 hour. Just before serving, sprinkle coconut evenly over top. Cut into 8 servings.
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