Blueberry Cheesecake

• 1 1/2 c. vanilla wafer crumbs
• 1/4 c. margarine, melted
• 1 envelope unflavored gelatin
• 1/4 c. cold water
• 2 (8 oz.) cream cheese, soft
• 1 Tbsp. lemon juice
• 1 tsp. grated lemon peel
• 1 (7 oz.) jar Kraft Marshmallow Creme
• 8 oz. Cool Whip
• 2 c. blueberries (fresh or frozen), pureed

1. I had this for dessert five nights in a row at Mick's, a great restaurant in Decatur, Georgia.
2. As soon as I got home, I dragged out my National Grange cookbook, and recreated this wonderful dessert for some friends, who promptly declared it "illegal north of the Mason-Dixon Line" and polished it off!
3. The cheesecake is from the National Grange cookbook (a recipe by Julieann Smith, West Bridgewater Grange, MA), but the construction is mine.
4. (Nanette P. Benoit/DeGraw).

vanilla wafer crumbs, margarine, unflavored gelatin, cold water, cream cheese, lemon juice, marshmallow creme, blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191690 (may not work)