I like to serve this cheesecake as an alternative to heavy pies on the holidays. This dessert is light and fluffy. It’s not as filling as a traditional cheesecake and can be made with any flavor of gelatin powder.
1 package cream cheese
1 tub cottage cheese
1 small carton whipped cream
1 tbsp sugar
2 packages jello® (your favorite flavor)
Grind up ginger snaps and place in the bottom of an 8×11 greased glass pan.
Mix jello® with hot and cold water. Do not chill.
In blender blend cream cheese, cottage cheese,and jello® until smooth.
Whip whipped cream with 1 tbsp of sugar. Fold into cheese mixture.
Spoon mixture over ginger snaps. Top with pecans and refrigerate for at least an hour to set.