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    You are in: Home / Dessert / Fruity Frozen Cheesecake Recipe
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    Fruity Frozen Cheesecake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 12, 2010

      I just made this recipe (it is in the freezer). I used wvscrapqueen's suggestion and made cupcake size. It was only after I ended up with lots extra that I realized (since I am extremely metric challenged) that I had used two extra cups of Cool whip! It still tastes good but I thought I would give these accurate measurements for others in the U.S. who don't have these products in metric measurements. A 250g package of cream cheese equals 8.81 ounces. 1 liter of Cool Whip equals 4 cups (an 8 ounce container equals 3 cups). I will try this again with the correct measurements as mine tastes a bit Cool Whippy. Thanks. Oops! I was just reading this recipe again and noted that next to the # of servings, I could have changed the recipe to US instead of metric. Could have saved myself a lot of trouble ;)

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    • on August 08, 2008

      Very easy to make. Tasty too! I used aluminum cupcake holders to create individual desserts and froze. Ended up with 2 dozen cupcake sized cakes. Great recipe! Thanks!

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    • on April 16, 2006

      A very good dessert for children. My son said it tasted like blueberry cheescake ice cream, yum! I used raspberry punch, frozen blueberries, low fat cream cheese and lite cool whip.

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    Nutritional Facts for Fruity Frozen Cheesecake

    Serving Size: 1 (162 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 385.8
     
    Calories from Fat 200
    51%
    Total Fat 22.2 g
    34%
    Saturated Fat 14.9 g
    74%
    Cholesterol 34.4 mg
    11%
    Sodium 173.8 mg
    7%
    Total Carbohydrate 44.9 g
    14%
    Dietary Fiber 0.8 g
    3%
    Sugars 37.3 g
    149%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    butter

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