Very Blueberry Cheesecake

Course : Cheesecakes
Serves: 10
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Ingredients:

1 1/2 cups vanilla wafer crumbs
1/4 cup margarine -- melted
1 package unflavored gelatin
1/4 cup cold water
16 ounces cream cheese -- softened
1 tablespoons lemon juice
1 teaspoon grated lemon peel
7 ounces marshmallow creme -- (1 jr)
3 cups frozen whipped topping -- (thaw)
2 cups blueberries frozen or fresh
 

Preparation / 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

 

Nutritional Information:

285 Calories (kcal); 22g Total Fat; (68% calories from fat); 5g Protein; 18g Carbohydrate; 56mg Cholesterol; 247mg Sodium


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