Strawberry Cheesecake Supreme

what you need
28 NILLA Wafers, crushed (about 1 cup)
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/3 cup butter, melted
4 cups fresh strawberries, hulled, divided
2 env. KNOX Unflavored Gelatine
1/2 cup cold water
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/2 cup orange juice
1 Tbsp. lemon juice
2 cups thawed COOL WHIP Whipped Topping, divided
make it

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

RESERVE 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan. Mash remaining sliced berries.

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

REFRIGERATE 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Dollop remaining COOL WHIP around edge of cake and top with strawberry halves.

kraft kitchens tipsSUBSTITUTEUse waxed paper instead of parchment paper to line the pan.SIZE-WISEThis special occasion dessert serves 16 so it works great to serve at your next party or family gathering.

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