Sour and sweet come together in this wonderful summer cheesecake. The cool crisp taste of lemon melds with the sweet cherry flavor atop this delightful dessert.
Prep Time:15 min
Total Time:
4 hr 15 min
4 hr 15 min
Makes:
8 servings, one piece each
8 servings, one piece each
1 HONEY MAID Honey Graham, crushed, divided
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin
1 cup BREAKSTONE’S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread
2 cups thawed COOL WHIP LITE Whipped Topping
1 cup light cherry pie filling
SPRAY 9-inch springform pan or pie plate with cooking spray. Sprinkle with half of the graham crumbs; set aside.
STIR boiling water into dry gelatin mix in small bowl at least 2 min. until completely dissolved. Pour into blender. Add cottage cheese and cream cheese spread; blend until smooth, stopping occasionally to scrape down side of blender. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan. Sprinkle with remaining graham crumbs.
REFRIGERATE 4 hours or until firm. Top with pie filling just before serving. Store leftovers in refrigerator.
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