Very Blueberry Cheesecake Recipe

Very Blueberry Cheesecake Recipe

Ingredients:

1-1/2 cup of wafer crumbs (vanilla)
1/4 cup of melted margarine
1 envelope of gelatin (unflavored)
1/4 cup of water (cold)
16 ounces of softened cream cheese
1 Tablespoon of juice (lemon)
1 teaspoon of lemon zest; grated
7 ounces of Marshmallow Creme (jarred)
3 cups of whipped topping (frozen); thawed
2 cups of blueberries (frozen or fresh)

Instructions:

Combine margarine and crumbs; press into the base of a 9-inch (springform) pan. Place inside the refrigerator.

Mix gelatin with water inside a saucepan; stir above gentle heat till dissolved. Beat cream cheese then slowly add the gelatin, while beating continuously till blended well. Add zest and juice; blend thoroughly. Add marshmallow cream; beat thoroughly.

Puree the blueberries; add onto the mixture with (whipped) topping. Stir gently and pour onto the crust. Chill till firm or set. Garnish zest and (whipped) topping.

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