Raspberry Souffle Cheesecake

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prep time

15 min

total time

4 hr 15 min

makes

8 servings, 1/8 recipe (53 g)

photo by:

kraft

recipe by: kraft

What You Need

3 Honey Maid 40% Less Fat Graham Wafers, crushed (about 3 Tbsp.), divided

2/3 cup boiling water

1 pkg. (10.3 g) Jell-O No Sugar Added Raspberry Jelly Powder

1 cup low-fat cottage cheese

1 tub (250 g) Philadelphia 95% Fat Free Cream Cheese Product

1-1/2 cups thawed Cool Whip Light Whipped Topping

Make It

SPRINKLE half the wafer crumbs onto side of 8- or 9-inch springform pan sprayed with cooking spray.

ADD boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Cool 5 min. Pour into blender. Add cottage cheese and cream cheese product; blend well, stopping occasionally to scrape side of blender. Pour into large bowl.

WHISK in Cool Whip until well blended. Pour into prepared pan; smooth top with spatula. Sprinkle remaining wafer crumbs around edge. Refrigerate 4 hours or until set. Run knife around rim of pan to loosen cake; remove rim.