1 1/2 c. vanilla wafer crumbs
1/4 c. Parkay butter, melted
1 envelope unflavored gelatin
1/4 c. cold water
2 (8 oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
1 tsp. grated lemon peel
1 (7 oz.) jar Kraft Marshmallow Creme
1 (8 oz.) container (3 c.) frozen whipped topping, thawed
2 c. blueberries

Combine crumbs and butter; press onto bottom of 9-inch spring-form 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. Pour over crust. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel, if desired.

Makes 10 to 12 servings.

Variations: Substitute light cream cheese. Substitute strawberry slices for blueberries. Substitute raspberries for blueberries.