I made these this Summer (2016) and at first the thought of the cottage cheese in this dessert recipe seemed a tad repulsive, but after processing the mixture, and following the balance of the directions the batter came out looking like a normal cheesecake batter, I also replaced 1/4 cup of the boiling water for fresh lime juice to add a little more tartness as the splenda can make things seems overly sweet. After these were prepared they came out AMAZING, I added some flaked organic coconut (unsweetened) which added a tasty textural element. next time I'll definitely double recipe, and prepare for 13x9 pan. ,
I have a 3oz, small box of Jell-o. I didn't see anything in the 0.3 oz size. The amount shown in the video looks a lot smaller than the 3oz I now have sitting in a bowl... I guess I'll halve it and hope for the best.
4oz of jello, as this recipe states, would be in excess of 10 small boxes of jello, as each small box is .3 oz. Does anyone know who's made these if there is a typo error in this recipe?
The print version deleted the size of containers for gelatin, cottage cheese, cream cheese and whipped topping. The original recipe gives that info: 4 oz gelatin, 16oz cottage cheese, 8 oz cream cheese, 8 oz whipped topping.
Wish I knew how many ounces the containers were.
How much whipped dessert topping?
What size container is this: one container of ounce of fat-free cottage cheese?
These were very yummy & a big hit with our friends.