Fourth Of July Cheesecake

• 3 cups vanilla wafer crumbs reduced fat
• 4 tablespoons margarine reduced fat, melted
• 3 tablespoons nutrasweet Spoonful sweetener
• 1 envelope unflavored gelatin
• 1 cup skim milk
• 16 ounces fat free cream cheese softened
• 4 ounces fat free cream cheese softened
• 2 tablespoons lemon juice bottled
• 1 tablespoon lemon peel grated
• 2 teaspoons pure vanilla extract
• 1/2 cup nutrasweet Spoonful sweetener
• 2 cups frozen blueberries
• 4 cups frozen raspberries

1. To prepare crust, combine crumbs, margarine, and three tablespoons sweetener in a mixing bowl. Press mixture firmly in a jelly roll pan.
2. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine gelatin and milk in a saucepan. Let stand three minutes. Heat over medium-low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature. In a mixing bowl, combine cream cheese, milk mixture, lemon juice, lemon peel, vanilla extract, and remaining sweetener.

vanilla wafer crumbs, margarine, nutrasweet spoonful sweetener, unflavored gelatin, milk, cream cheese, cream cheese, lemon juice bottled, lemon peel, vanilla, frozen blueberries, frozen raspberries

Taken from www.yummly.com/recipe/Fourth-Of-July-Cheesecake-1655682 (may not work)