Recipe: Key Lime Cheesecake Bars (no bake, blender or food processor)

KEY LIME CHEESECAKE BARS

FOR THE CRUST:
6 squares graham crackers, finely crushed (1/2 cup)
2 tbsp. butter or margarine, melted
1 tsp. sugar
FOR THE FILLING:
1 (4-serving size) pkg. lime gelatin powder
3/4 cup boiling water
1 (16 oz.) container cottage cheese (1 3/4 cups)
1 (8 oz.) Pkg. cream cheese, softened
1 (8 oz.) container whipped topping, thawed
Key limes or limes, cut in wedges (optional, for garnish)

TO MAKE THE CRUST:
In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.

TO MAKE THE FILLING:
In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.

In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides.

Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping.

Spoon filling over chilled crumb mixture. Cover and refrigerate 8 to 24 hours or until filling is firm.

To serve, cut in squares. Top with lime wedges

Makes 9 servings
Adapted from source: Better Homes and Gardens magazine