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| 1 1/2 | cups | vanilla wafer crumbs | |
| 1/4 | cup | margarine | melted |
| 1 | each | gelatin, unflavored | |
| 1/4 | cup | water | cold |
| 16 | ounces | cream cheese | softened |
| 1 | tablespoon | lemon juice | |
| 1 | teaspoon | lemon zest | grated |
| 7 | ounces | marshmallow cream | |
| 3 | cups | whipped topping, prepared | |
| 2 | cups | blueberries | 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.
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Turmeric is what gives curry it's brilliant colour. Now it may be protecting children against leukemia......
The brownies turned out phenomenal, however, the recipe ingredients need to be reviewed. I spent an entire afternoon looking for cocoa BUTTER. I had never used it before or seen it anywhere. After spending a good amount of money on a 100% pure cocoa butter body product that was food grade, I figured out from the "directions" that the recipe intended for cocoa POWDER. It may have been my mistake for not reading the directions first as well, but that is a big mistake in the ingredients. Other than that it was great.