Raspberry Souffle Cheesecake

By vibegallo

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Ingredients

3 Honey Maid 40% Less Fat Graham Wafer s, crushed (about 3 Tbsp.), divided
2/3 cup boiling water 1 pkg. (10.3 g) Jell-O No Sugar Added Raspberry Jelly Powder 1 cup low-fat cottage cheese 1 tub (250 g) Philadelphia 95% Fat Free Cream Cheese Product 1-1/2 cups thawed Cool Whip Light Whipped Topping

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Sprinkle half the wafer crumbs onto side of 8- or 9-inch springform pan sprayed with cooking spray.

Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Cool 5 min. Pour into blender. Add cottage cheese and cream cheese product; blend well. Pour into large bowl.

Whisk in Cool Whip until blended. Pour into prepared pan; smooth top with spatula. Sprinkle remaining wafer crumbs around edge. Refrigerate 4 hours or until firm. Run knife around rim of pan to loosen cake; remove rim.