This cheese filling is made light and fluffyby the addition of whipped topping and marshmallow creme. Pur edblueberries add flavor as well as color.
Recipe: Very Blueberry Cheesecake
1 1/2 cups vanilla wafer crumbs
1/4 cup butter or margarine, melted
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
1 (8-ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1 (7-ounce) jar marshmallow creme
1 (8-ounce) container frozen non-dairy whipped topping, thawed
2 cups fresh or frozen blueberries, rinsed or thawed
Makes 8 servings.
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