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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Tasse | Vanilla Wafer Crumbs |
| 1 | Env. Unflavored Gelatin |
| 16 x ca. 30 g | cream cheese softened |
| 1 Teelöffel | lemon peel grated |
| 3 Tasse | Frozen Whipped Topping(thaw) |
| 1/4 Tasse | Margarine melted |
| 1/4 Tasse | water cold |
| 1 Esslöffel | lemon juice |
| 7 x ca. 30 g | (1 jr) Marshmallow Creme |
| 2 Tasse | Blueberries Frozen or Fresh |
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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.
Substitute Neufchatel cheese for cream cheese.
Substitute strawberry slices for blueberries Substitute raspberries for blueberries
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks.
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