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Blender Cheese Cake

 

35

Yield

1

servings

Prep

20

min

Cook

?

Ready

20

min

Trans-fat Free
 

Ingredients

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.)
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 802g (28.3 oz)
Amount per Serving
Calories 151663% of calories from fat
 % Daily Value *
Total Fat 107g 164%
Saturated Fat 67g 337%
Trans Fat 0g
Cholesterol 246mg 82%
Sodium 1425mg 59%
Total Carbohydrate 44g 44%
Dietary Fiber 2g 7%
Sugars g
Protein 26g
Vitamin A 58% Vitamin C 23%
Calcium 14% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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