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Blueberry Cheesecake
Servings: 10

1 1/2 cup vanilla wafer crumbs
1 envelope unflavored gelatin
16 oz cream cheese, softened
1 tsp grated lemon peel
3 cup frozen whipped topping (thawed)
1/4 cup margarine, melted
1/4 cup cold water
1 Tbsp lemon juice
7 oz jar marshmallow creme
2 cups 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 Neufachatel cheese for cream cheese.

Substitute strawberry slices for blueberries

Substitute raspberries for blueberries

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