No-Bake Cheesecake with Easy Cookie Crust

Ingredients

• 2 Tbsp blueberries 
• 16 oz knudsen milkfat cottage cheese 2% low fat
• 1 medium kiwi fruit peeled sliced
• 1 pkg jell-o lemon flavor gelatin (4-serving size)
• 5  mint sprigs 
• 0.3 cup raspberries 
• 12 oz chewy strawberry-filled cookies divided
• 0.5 cup water boiling
• 0.7 cup cool whip lite whipped topping thawed

Equipment

• bowl
• frying pan
• blender
• springform pan

Directions

1. Stand 14 of the cookies, with sides touching, around side of 9-inch springform pan. Chop remaining cookies; sprinkle onto bottom of pan. Set aside.
2. Stir boiling water into dry gelatin in small bowl at least 2 min. until completely dissolved; cool slightly.
3. Place gelatin and cottage cheese in blender container; cover. Blend until smooth; pour into prepared pan. Refrigerate 1 hour or until set. Top with whipped topping, fruit and mint just before serving. Store leftover cheesecake in refrigerator.