FROZEN LEMON CHEESECAKE WITH BLUEBERRY DRIZZLE
ginger snaps, finely crushed (about 1-1/4 cups)
(8 oz.ea.) cream cheese, softened
(14 oz.) sweetened condensed milk
thawed cool whip whipped topping
1Mix crumbs and butter; press onto bottom of a 9-inch springform pan.
2Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Blend in lemon zest and juice. Whisk in Cool Whip; spoon over crust.
3Freeze 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat for 4 minutes, stirring occasionally; cool. Refrigerate until ready to serve.
4Remove cheesecake from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Serve topped with blueberry sauce.
Originally Posted: Wed, Aug 28, 2013