Name: Very Blueberry Cheesecake
Yield: 4 servings
Ingredients: 1 12 cups vanilla wafer crumbs; 14 cup margarine, Melted; 1 envelope unflavored gelatin; 14 cup water, cold; 16 ounces cream cheese, Softened; 1 tablespoon lemon juice; 1 teaspoon lemon, rind of, Grated; 1 (7 ounce) jar marshmallow creme; 3 cups frozen whipped topping, thawed; 2 cups blueberries (Frozen) or 2 cups fresh corn

Servings: 4 persons

1 12 cups vanilla wafer crumbs
14 cup margarine, Melted
1 envelope unflavored gelatin
14 cup water, cold
16 ounces cream cheese, Softened
1 tablespoon lemon juice
1 teaspoon lemon, rind of, Grated
1 (7 ounce) jar marshmallow creme
3 cups frozen whipped topping, thawed
2 cups blueberries (Frozen) or 2 cups fresh corn

1
Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
2
Chill.
3
Soften gelatin in water, stir over low heat until dissolved.
4
Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended.
5
Blend in juice and peel.
6
Beat in marshmallow creme; fold in whipped topping.
7
Puree blueberries; fold into cream cheese mixture.
8
Chill until firm.
9
Garnish with additional frozen whipped topping, thawed, and lemon peel.
10
VARIATIONS:
11
Substitute Neufchatel cheese for cream cheese.
12
Substitute strawberry slices for blueberries Substitute raspberries for blueberries

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Very Blueberry Cheesecake

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