Lemon Cheesecake

8 ingredients
8 steps

Ingredients

  • 2 1/2 c. graham cracker crumbs
  • 1/4 lb. butter
  • 1 (3 oz.) pkg. lemon jello
  • 1 c. boiling water
  • 1 (8 oz.) cream cheese
  • 1 1/2 c. sugar
  • 1 tsp. vanilla
  • 1 (9 oz.) Cool Whip

Directions

  1. 1
    Mix crumbs and butter and press in 9 x 13-inch pan, saving some for topping.
  2. 2
    Dissolve jello in water.
  3. 3
    Refrigerate until jello begins to harden.
  4. 4
    Do not let it set.
  5. 5
    Beat with beater the cream cheese, sugar and vanilla.
  6. 6
    Fold jello into this mixture. Then fold in whipped topping and pour over crust.
  7. 7
    Sprinkle crumbs on top.
  8. 8
    Set overnight in refrigerator.

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