I'm a freelance writer with a laid back approach to most everything! Happily married to my truest friend, who believes in me even when it doesn't make sense to. View my complete profile
Hate house cleaning? Yeah, we all do! Drop by my cleaning website today and
get your copy of:
The Happy Slob's Guide to
Housecleaning for the EASIEST solution to house cleaning ever! It's fun, practical
AND will help you spend WAY less time cleaning...so you can do all that other stuff you love.
INGREDIENTS: 1 Honey Maid Honey Grahams crushed (about 3 Tbsp's.), 2/3 cup boiling water, 1 pkg. (4-serving size) Jell-O brand Orange Flavor Sugar-Free Low Calorie Gelatin, 1 cup Breakstone's or Knudsen Low-Fat Cottage Cheese, 1 tub (8 oz.) Philadelphia Fat-Free Cream Cheese, 2 cups thawed Cool Whip Free Whipped Topping.
DIRECTIONS: Sprinkle crumbs onto the bottom of a 8 or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray. Stir boiling water into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Cool for 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended stopping occasionally to scrape down side of blender; pout into a large bowl. Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator. Garnish with fresh mint just before serving (optional).MAKES: 8 servings.