Instructions: Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill.

Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional Cool Whip, thawed, and lemon peel.

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