Ingredients Jump to Instructions ↓

  1. 1 1/2 cups vanilla wafer crumbs

  2. 1/4 cup butter or margarine, melted

  3. 1 (1/4-ounce) envelope unflavored gelatin

  4. 1/4 cup cold water

  5. 1 (8-ounce) package cream cheese, softened

  6. 1 tablespoon lemon juice

  7. 1 teaspoon finely grated lemon peel

  8. 1 (7-ounce) jar marshmallow creme

  9. 1 (8-ounce) container frozen non-dairy whipped topping, thawed

  10. 2 cups fresh or frozen blueberries, rinsed or thawed

Instructions Jump to Ingredients ↑

  1. Combine vanilla wafer crumbs and butter. Press into the bottom of a 9-inch spring form pan. Refrigerate. In a small saucepan, soften gelatin in cold water; stir over low heat until dissolved. Remove from heat. Gradually add gelatin to cream cheese, mixing with an electric mixer on medium speed until well blended. Add lemon juice and lemon peel. Beat in marshmallow crème and fold in whipped topping. Purée blueberries in a blender or food processor; fold into cream cheese mixture. Spoon into prepared crust and refrigerate until firm.


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