Raspberry Souffle Cheesecake

By carol gorman

Ingredients

• 3 Honey Maid 40% Less Fat Graham Wafers, 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

Servings 8
Preparation time 15mins
Cooking time 255mins
Adapted from kraftcanada.com

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, stopping occasionally to scrape side of blender. Pour into large bowl.

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