NO-BAKE REFRIGERATOR CHEESECAKE
Recipe courtesy of Mary Johnson of Choctaw County
Start to finish: 3 hours, 45 minutes (30 minutes active). Serves 6
1 cup crushed graham cracker crumbs
2 tablespoons unsalted butter
½ cup brown sugar
2 8-ounce packages of cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon unflavored, colorless gelatin
3 tablespoons water
2 cups Cool Whip topping, thawed
1 jar of blueberry preserves or 2 cups fresh blueberries
Combine all crust ingredients with a fork until well blended. Press in a 9-inch pie pan. Chill in the refrigerator for 15 minutes.
Beat the cream cheese and sugar in a bowl with an electric mixer. Add vanilla extract. Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese is fluffy. Add the Cool Whip and fold gently.
Spoon over crust and let chill in the refrigerator for 3 hours or until set. Top with blueberry preserves or fresh blueberries.