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Cool Lemon Cheesecake

Cool Lemon Cheesecake
 
Prep Time:
15 min
Total Time:
4 hr 15 min
Makes:
8 servings

What You Need!

1 HONEY MAID Honey Graham, 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

Make It!

SPRAY 9-inch springform pan with cooking spray. Sprinkle with 1/2 the graham crumbs; set aside.

ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour into blender. Add cottage cheese and reduced-fat cream cheese; blend until smooth, stopping occasionally to scrape down side of blender. Pour into large bowl. Stir in COOL WHIP with whisk. Pour into prepared pan. Sprinkle with remaining graham crumbs.

REFRIGERATE 4 hours or until firm. Top with pie filling just before serving.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this easy-to-make dessert on occasion.
Substitute
Substitute a 9-inch pie plate for the springform pan.
K:2626 v0:50619
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Average Rating  (1)
Rated  by mm.02 on 5/15/2002

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Nutritional Information

Nutrition Information

Calories
 160
Total fat
 8 g
  Saturated fat
 6 g
Cholesterol
 25 mg
Sodium
 280 mg
Carbohydrate
 15 g
  Dietary fiber
 0 g
  Sugars
 10 g
Protein
 6 g
Vitamin A
 10 %DV
Vitamin C
 0 %DV
Calcium
 8 %DV
Iron
 0 %DV
RecipeDetail