Cocoa-Nut Meringue Cheesecake
INGREDIENTS:
1 1/2 c Vanilla Wafer Crumbs 1 tb Lemon Juice
1/4 c Margarine, Melted 1 ts Grated Lemon Peel
1 ea Env. Unflavored Gelatin 7 oz (1 jr) Marshmallow Creme
1/4 c Cold Water 3 c Frozen Whipped Topping(thaw)
16 oz Cream Cheese, Softened 2 c Blueberries Frozen or Fresh
1 1/2 c Vanilla Wafer Crumbs 1 tb Lemon Juice
1/4 c Margarine, Melted 1 ts Grated Lemon Peel
1 ea Env. Unflavored Gelatin 7 oz (1 jr) Marshmallow Creme
1/4 c Cold Water 3 c Frozen Whipped Topping(thaw)
16 oz Cream Cheese, Softened 2 c Blueberries Frozen or Fresh
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