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“This dazzling dessert is a dieter's delight. A light and refreshing alternative to classic cheesecake, the slim sweet calls for gelatin and lower-fat cheeses. Vary the gelatin and pie filling flavors to suit your family's taste. Diabetic Exchanges: 1 lean meat, 1 fat, 1/2 starch, 1/2 fruit. This recipe comes from Eva Wright. I found the recipe in Light & Tasty magazine.”
READY IN:
15mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat a 9-inch springform pan with nonstick cooking spray.
  2. Sprinkle half of graham cracker crumbs on the bottom and 1-inch up the sides of pan; set aside.
  3. Dissolve gelatin in boiling water; cool to room temperature.
  4. In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth.
  5. Transfer mixture to a bowl; fold in whipped topping.
  6. Pour into prepared pan.
  7. Sprinkle with remaining graham cracker crumbs.
  8. Cover and refrigerate for at least 4 hours or until set.
  9. Carefully run a knife around edge of pan to loosen, then remove sides of pan.
  10. Garnish with pie filling.

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