No Bake Butterscotch And Cream Cheesecake (low Fat)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 1/2 cups crumbled low-fat graham crackers
• 1/4 cup light margarine, softened
• 3 tablespoons granulated sugar (or splenda)
• 16 ounces fat free cream cheese, softened
• 3/4 cup granulated sugar (or splenda)
• 1/2 cup cool whip free, thawed
• 1/4 cup plain fat-free yogurt
• 1/4 cup nonfat sour cream
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon bottled lemon juice
• 1 tablespoon unflavored gelatin
• 1/4 cup water
• 1/4 cup butterscotch topping (fat free-sugar free is ok)

Recipe

• 1 crust:.
• 2 combine crumbs, margarine, and sugar in a mixing bowl.
• 3 press mixture firmly in a 9" pie pan.
• 4 chill one hour, or until firm.
• 5 or, bake in a 350 oven for ten minutes or until lightly browned.
• 6 cool on rack before filling.
• 7 filling:.
• 8 combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice.
• 9 mix until smooth.
• 10 in a small bowl, combine gelatin and water. mix until gelatin is dissolved.
• 11 fold into cream cheese mixture.
• 12 divide batter in half.
• 13 fold butterscotch topping into one half and leave the other one plain.
• 14 pour butterscotch batter into a prepared 8" pie crust.
• 15 spoon plain batter over top.
• 16 cover and refrigerate for two hours, or until set.
• 17 cut into wedges and serve.