I made this super quick and simple dessert for Easter Dinner on Sunday and it was a hit as usual. Unfortunately I did not think to take a picture. My family has been making this recipe since I was a kid and the best things about it is that it is low in sugar and you don’t have to bake it. It is called blender cheesecake but it is actually more like mousse.
1 cup Graham wafer crumbs (I used gluten free of course)
1/4 cup melted butter or margarine
1/2 cup boiling water
1 package light jello
500g 1% cottage cheese
1 liter light cool whip (softened)
Combine crumbs and butter/marg and press into 8 inch round pan. Chill for 20 minutes or so until set. Pour hot water and jello into blender and blend until crystals have dissolved; cool until luke warm. Gradually add cottage cheese, blending until no curds are visible. Add cool whip and blend or stir until smooth. Pour mixture over crumb crust and chill in fridge until set.
This is also a great make ahead dessert, make it a day or even two before you plan to eat it.