No-Bake Citrus Cheesecake

what you need

1-1/4 cups

 Honey Maid Graham Crumbs

1/4 cup

 non-hydrogenated margarine

2 pkg.

(250 g each) Philadelphia Brick Cream Cheese, softened

2/3 cup

boiling water

1 pkg.

(85 g) Jell-O Lemon Jelly Powder

 

zest and juice from 1  lemon

2 cups

thawed Cool Whip Whipped Topping

make it

1. Mix graham crumbs and margarine; press onto bottom of 9-inch springform pan.
2. Beat cream cheese in large bowl with mixer until creamy; set aside. Add boiling water to jelly powder; stir 2 min. until completely dissolved. Gradually add to cream cheese, beating well after each addition. Blend in zest and juice. Whisk in Cool Whip.
3. Pour over crust; smooth top. Refrigerate 4 hours. Run knife around rim of pan to loosen cake before removing rim.