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