No-Bake Cheesecake with Easy Cookie Crust

Name: No-Bake Cheesecake with Easy Cookie Crust
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 2 Tbsps blueberries; 454 grams container BREAKSTONES or KNUDSEN 2% Milkfat Low Fat Cottage Cheese; 1 medium kiwi, peeled, sliced; 1 package (4-serving size) JELL-O Lemon Flavor Gelatin; 5 mint sprigs; 59 milliliters raspberries; 340 grams pkg. chewy strawberry-filled cookies, divided; 118 milliliters boiling water; 158 milliliters thawed COOL WHIP LITE Whipped Topping

One serving contains 131 calories, 4g of protein, and 5g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 20. Head to the store and pick up mint sprigs, knudsen milkfat cottage cheese, chewy strawberry-filled cookies, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

Stand 14 of the cookies, with sides touching, around side of 9-inch springform pan. Chop remaining cookies; sprinkle onto bottom of pan. Set aside.

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Equipment you will use

Springform Pan

Stir boiling water into dry gelatin in small bowl at least 2 min. until completely dissolved; cool slightly.

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Gelatin

Water

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Bowl

Place gelatin and cottage cheese in blender container; cover. Blend until smooth; pour into prepared pan. Refrigerate 1 hour or until set. Top with whipped topping, fruit and mint just before serving. Store leftover cheesecake in refrigerator.

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Whipped Topping