Title: Very Blueberry Cheesecake
Categories: Cake Dessert
Yield: 10 Servings
| 1 1/2 | c | Vanilla wafer crumbs |
| 1 | | Env. unflavored gelatin |
| 16 | oz | Cream cheese, softened |
| 1 | ts | Grated lemon peel |
| 3 | c | Frozen whipped topping(thaw) |
| 1/4 | c | Margarine, melted |
| 1/4 | c | Cold water |
| 1 | tb | Lemon juice |
| 7 | oz | (1 jr) marshmallow creme |
| 2 | c | Blueberries frozen or fresh |
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