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Very Blueberry Cheesecake
Ingredients:
1-1/2 cups Vanilla Wafer Crumbs
1/4 cup Margarine -- Melted
1 each Env. Unflavored Gelatin
1/4 cup Cold Water
16 ounces Cream Cheese -- Softened
1 tablespoon Lemon Juice
1 teaspoon Grated Lemon Peel
7 ounces (1 jr) Marshmallow Creme
3 cups Frozen Whipped Topping(thaw)
2 cups Blueberries Frozen or Fresh
Instructions:
Combine crumbs and margarine, press onto bottom of 9-inch springform
pan. Chill. Soften gelatin in water, stir over low heat until dissolved.
Gradually add gelatin to cream cheese, mixing at medium speed on electric
mixer until well blended. Blend in juice and peel. Beat in marshmallow
creme; fold in whipped topping. Puree blueberries; fold into cream
cheese mixture. Chill until firm. Garnish with additional frozen whipped
topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel
cheese for cream cheese. Substitute strawberry slices for blueberries
Substitute raspberries for blueberries |
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