No-Bake Citrus Cheesecake

• 1-1/4 cups Honey Maid Graham Crumbs
• 1/4 cup non-hydrogenated margarine
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 2/3 cup boiling water
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• zest and juice from 1 lemon
• 2 cups thawed Cool Whip Whipped Topping

1. Mix graham crumbs and margarine; press onto bottom of 9-inch springform pan.
2. Beat cream cheese in large bowl with mixer until creamy; set aside.
3. Add boiling water to jelly powder; stir 2 min.
4. until completely dissolved.
5. Gradually add to cream cheese, beating well after each addition.
6. Blend in zest and juice.
7. Whisk in Cool Whip.
8. Pour over crust; smooth top.
9. Refrigerate 4 hours.
10. Run knife around rim of pan to loosen cake before removing rim.

honey, nonhydrogenated margarine, cream cheese, boiling water, lemon, topping

Taken from www.kraftrecipes.com/recipes/no-bake-citrus-cheesecake-86743.aspx (may not work)