Pineapple-Strawberry Cheesecake

• 1 c. Pepperidge Farm packaged unseasoned bread crumbs
• 1 tsp. ground cinnamon
• 1 (20 oz.) can crushed pineapple
• 2 (16 oz.) fat-free cottage cheese
• 3 pineapple rings (in pineapple juice)
• 1/3 c. ground walnuts
• 4 tsp. diet margarine
• 2 envelopes unflavored gelatin
• 2 tsp. vanilla
• 1/2 tsp. salt
• 1 c. strawberries
• 3/4 c. blueberries

1. Combine bread crumbs, ground walnuts, cinnamon and 3 teaspoons of the margarine in a medium-size bowl.
2. Lightly grease bottom and 1/2-inch up sides of a 9-inch spring-form pan with the remaining 1 teaspoon margarine.
3. Press crumb mixture on bottom and 1/2-inch up sides of spring-form pan.
4. Place in refrigerator to chill.

bread crumbs, ground cinnamon, pineapple, cottage cheese, pineapple, ground walnuts, margarine, unflavored gelatin, vanilla, salt, strawberries, blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=604812 (may not work)