• 38 vanilla wafers, finely crushed (about 1 cup)
  • 3 Tbsp. non-hydrogenated margarine, melted
  • 3 Tbsp. sugar
  • 4 pkg. cream cheese, softened
  • 1 cup sugar
  • 2 Tbsp. flour
  • 1 cup sour cream
  • 4 eggs
  • 1 pkg. lemon instant pudding
  • 2 cups thawed whipped topping
  • 1 cup each Ontario blueberries, sliced fresh strawberries and fresh raspberries



  1. Preheat oven to 325°F.
  2. Line a 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, margarine and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
  3. Beat the cream cheese, 1 cup sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix. Pour over crust.
  4. Bake for 45 min. to 1 hour or until centre is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan; discard foil. Place cheesecake on platter. Spread top of cheesecake with whipped topping and fresh berries.