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Blueberry Cheesecake II
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1-1/2 cups Vanilla Wafer Crumbs
1/4 cup margarine, melted
1 tbl. lemon juice
1 tsp grated lemon peel
1 envelope Unflavored gelatin
7 oz (1 jr) marshmallow creme
1/4 cup cold Water
3 cups frozen Whipped topping (thaw)
16 oz cream cheese, softened
2 cups blueberries frozen or fresh
Combine crumbs and margarine, press onto the 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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