Very blueberry cheesecake

10 servings

Ingredients

Quantity Ingredient
1½ cup Vanilla Wafer Crumbs
¼ cup Margarine, Melted
1 each Env. Unflavored Gelatin
¼ 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

Directions

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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