Sprinkle crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray. Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender. Add cheeses; blend well. Return to bowl. Gently stir in Cool Whip and pour into springform pan. Smooth top. Refrigerate 4 hours or until set. Loosen cheesecake from side of pan before removing rim. Nutritional Info Per Serving: 100 calories; 3.5g fat; 10 g carbs; 8 g protein; 0 g fiber; 330 mg sodium
By Connie Knight from Tampa, FL
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