1 cup Philadelphia 95% Fat Free Cream Cheese Product
1-1/2 cups thawed Cool Whip Light Whipped Topping
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How do I make it ?
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.
Kraft Kitchen Tips!
Garnish with lemon slices, fresh raspberries and mint sprigs just before serving.
Substitute a 9-inch pie plate for the springform pan.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 3 g
Cholesterol 5 mg
Sodium 410 mg
Carbohydrate 9 g
Fibre 0 g
Sugars 6 g
Protein 8 g
8 servings, 1/8 recipe (53 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.