Very Blueberry Cheesecake

1. 1

   Combine crumbs and margarine, press onto bottom of 9-inch springform pan.

2. 2

   Chill.

3. 3

   Soften gelatin in water, stir over low heat until dissolved.

4. 4

   Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended.

5. 5

   Blend in juice and peel.

6. 6

   Beat in marshmallow creme, fold in whipped topping.

7. 7

   Puree blueberries, fold into cream cheese mixture.

8. 8

   Chill until firm.

9. 9

   Garnish with blueberry jelly if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.