Cool Lemon Cheesecake

7 ingredients
12 steps

Ingredients

  • 1 graham cracker, crushed, divided
  • 2/3 cup boiling water
  • 1 pkg. (.3 oz.) JELL-O Lemon Flavor Sugar Free Gelatin
  • 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
  • 1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
  • 2 cups thawed COOL WHIP LITE Whipped Topping
  • 1 cup light cherry pie filling

Directions

  1. 1
    Spray 9-inch springform pan with cooking spray.
  2. 2
    Sprinkle with 1/2 the graham crumbs; set aside.
  3. 3
    Add boiling water to gelatin mix in small bowl; stir 2 min.
  4. 4
    until completely dissolved.
  5. 5
    Pour into blender.
  6. 6
    Add cottage cheese and reduced-fat cream cheese; blend until smooth, stopping occasionally to scrape down side of blender.
  7. 7
    Pour into large bowl.
  8. 8
    Stir in COOL WHIP with whisk.
  9. 9
    Pour into prepared pan.
  10. 10
    Sprinkle with remaining graham crumbs.
  11. 11
    Refrigerate 4 hours or until firm.
  12. 12
    Top with pie filling just before serving.

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