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By susan (Guest Post)
02/19/2007
I've made this one lots of times and it's a hit. For no fat use nonfat cream cheese.
It's a Snap Cheesecake
1 env. KNOX Unflavored Gelatine
1/2 cup sugar
1 cup boiling water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 HONEY MAID Graham Pie Crust (6 oz.)
MIX gelatine and sugar in small bowl. Add boiling water; stir 5 minutes or until gelatine is completely dissolved.
BEAT cream cheese and vanilla in large bowl with electric mixer on medium speed until creamy. Gradually add gelatine mixture, beating until well blended after each addition. Refrigerate 45 minutes or until thickened, stirring every 15 minutes. Pour into pie crust.
REFRIGERATE 3 hours or until firm.
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