Fourth of july cheesecake

16 servings

Ingredients

Quantity Ingredient
3 cups Vanilla wafer crumbs
4 tablespoons Margarine, melted
3 tablespoons NutraSweet Spoonful
1 Envelope (1/4ounce)
Unflavored gelatin
1 cup Skim milk
2 packs (8 ounces each) reduced fat
Cream cheese, softened
1 pack (3 ounces) reduced fat cream
Cheese, softened
2 tablespoons Lemon juice
1 tablespoon Grated lemon rind
2 teaspoons Vanilla
⅓ To 1/2 cup NutraSweet
Spoonful
1 pint Blueberries
2 pints Raspberries

Directions

MIX CRUMBS, margarine and 3 tablespoons NutraSweet Spoonful in medium bowl; pat evenly on bottom of jelly roll pan, 15 x 10 inches.

SPRINKLE GELATIN over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.

BEAT CREAM CHEESE until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and ⅓ to ½, cup NutraSweet Spoonful. Pour mixture over crust; refriger- ate until set, 3 to 4 hours. BEFORE SERVING, decorate to look like a flag, using the blueberries for the stars, the raspberries for the stripes.

Makes 16 servings.

A patriotic salute to classic cheesecake, this party-sized dessert is decked out with blueberry and raspberry stars and stripes.

From "The NutraSweet Spoonful Recipe Collection", 1992.

Reposted by Ken Strei

Submitted By CHRIS NORDSTROM On 11-01-94

Related recipes