Recipe - Very Blueberry Cake

1 One half cup Vanilla Wafer Crumbs
1 Env. Unflavored Gelatin
16 ounce Cream Cheese, Softened
1 teaspoon Grated Lemon Peel
3 cup Frozen Whipped Topping(thaw)
One fourth cup Margarine, Melted
One fourth cup Cold Water
1 tablespoon Lemon Juice
7 ounce (1 jr) Marshmallow Creme
2 cup Blueberries Frozen or Fresh

Combine crumbs and margarine, press onto bottom of 9inch springform pan.
Chill.

Soften gelatin in water, stir over low heat until dissolved. Gradually
add gelatin to cream cheese, mixing at medium speed on electric mixer until
well blended. Blend in juice and peel. Beat in marshmallow creme; fold in
whipped topping. Puree blueberries; fold into cream cheese mixture. Chill
until firm. Garnish with additional frozen whipped topping, thawed, and
lemon peel.

VARIATIONS:

Substitute Neufchatel cheese for cream cheese.
Substitute strawberry slices for blueberries
Substitute raspberries for blueberries

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip