Ingredients

Bottom Crust:
  • 3/4 cup crushed vanilla wafers (about 22 wafers)
  • 2 tablespoons butter, melted
Filling:
  • 1-1/4 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1 cup marshmallow creme
  • 1-1/2 cups whipped topping
  • 1 cup fresh or frozen blueberries

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How to make it

 

1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside.

2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool.

3. Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping.

4. Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.