| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Vanilla Wafer Crumbs |
| 1 |
|
Env. Unflavored Gelatin |
| 16 |
oz |
Cream Cheese, Softened |
| 1 |
ts |
Grated Lemon Peel |
| 3 |
c |
Frozen Whipped Topping(thaw) |
| 1/4 |
c |
Margarine, Melted |
| 1/4 |
c |
Cold Water |
| 1 |
tb |
Lemon Juice |
| 7 |
oz |
(1 jr) Marshmallow Creme |
| 2 |
c |
Blueberries Frozen or Fresh |
INSTRUCTIONS
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
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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