Blender Cheese Cake
Yield
1 servingsPrep
20 minCook
?Ready
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅔ | cups |
graham cracker crumbs
|
*
|
| ½ | cup |
butter
melted |
|
| ½ | cup |
water
boiling |
|
| 1 | package |
jello
lemon |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | cups |
cottage cheese
|
*
|
| 1 | each |
whipped topping, prepared
(about 9 oz.) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 394 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
butter
melted |
|
| 118 | ml |
water
boiling |
|
| 1 | package |
jello
lemon |
|
| 3E+1 | ml |
lemon juice
|
|
| 473 | ml |
cottage cheese
|
*
|
| 1 | each |
whipped topping, prepared
(about 9 oz.) |
*
|
Directions
Combine cracker crumbs and butter; mix well.
Press into bottom of 7"x11" pan.
Set aside.
Assemble blender. Pour boiling water into blender container, add jello and process at "beat" until jello is dissolved.
Add lemon juice and 1 cup cottage cheese.
Process at "liquefy" until smooth.
Add remaining cottage cheese and process until smooth.
Pour into large mixer bowl.
Add frozen whipped topping and mix until smooth.
Chill until set.
(This is ready for serving in minutes.) Spread Pie Filling over top when set.
For variety try different fruit filling or even fresh fruit for topping.
Fresh fruit can also be mixed into cheese cake before pouring into pan.
