Very Blueberry Cheesecake
1 1/2 c Vanilla Wafer Crumbs
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz Cream Cheese, Softened
1 tb Lemon Juice
1 ts Grated Lemon Peel
7 oz (1 jr) Marshmallow Creme
3 c Frozen Whipped Topping(thaw)
2 c Blueberries Frozen or Fresh


Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Chill. Soften gelatin in water, stir over low heat until dissolved.
Gradually add gelatin to cream cheese, mixing at medium speed on electric
mixer until well blended. Blend in juice and peel. Beat in marshmallow
creme; fold in whipped topping. Puree blueberries; fold into cream cheese
mixture. Chill until firm. Garnish with additional frozen whipped topping,
thawed, and lemon peel.