Sara Lee Whipped French Style Cookies & Creme Cheesecake

Ingredients

MILK, SUGAR, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (PALM, SOYBEAN), WHEY POWDER, WATER, SOUR CREAM TOPPING (CULTURED MILK AND CREAM, MODIFIED FOOD STARCH, CAROB BEAN GUM, CARRAGEENAN, XANTHAN GUM, POTASSIUM CHLORIDE, VITAMIN A PALMITATE), CREAM, CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE (PROCESSING AID), SALT, CAROB BEAN GUM), NEUFCHATEL CHEESE (PASTEURIZED MILK AND CREAM), CONTAINS 2% OR LESS: COCOA PROCESSED WITH ALKALL, MODIRED FOOD STARCH, MILK PROTEIN CONCENTRATE, SKIM MILK, MALTODEXTRIN, SALT, NATURAL FLAVOR, CORN FLOUR, INVERT SUGAR, GELATIN, SOY LECITHIN, CHOCOLATE LIQUOR, MONO- AND DIGLYCERIDES, CAROB BEAN GUM, LACTOSE, ESTERS OF FATTY ACIDS, CITRIC ACID, CORNSTARCH, GUAR GUM, LACTIC ACID, GLUCOSE, CARRAGEENAN, DISODIUM PHOSPHATE, SODIUM STEAROYL LACTYLATE, APOCAROTENAL.

Directions

Serving Directions: By the Slice: Remove protective material. Dip knife into warm water to make cutting slice easier. Place on plate and thaw in the refrigerator for 30 to 45 minutes or until you cannot wait. Cover uneaten portions and return to freezer. Whole Pie: Remove protective material. Run tip of spatula between frozen cake and side of pan; push on bottom of pan to remove cake while frozen. Place whole cake on plate and thaw in refrigerator overnight or 4 to 5 hours. Cover uneaten thawed portions and refrigerate; use within 4 days. Do not refreeze or hold at room temperature. Important: Store cheesecake frozen until ready to use.

Keep frozen.