Ingredients
3/4 cup crushed vanilla wafers (about 22 wafers)2 tablespoons butter, meltedFILLING:1-1/4 teaspoons unflavored gelatin2 tablespoons cold water1 package (8 ounces) cream cheese, softened1-1/2 teaspoons lemon juice1/2 teaspoon grated lemon zest1 cup marshmallow creme1-1/2 cups whipped topping1 cup fresh or frozen blueberries
Preparation
In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool.
Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping.
Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.
