Best Jello Cheesecake With Walnut Crust Zippys Recipes

JELLO CHEESECAKE WITH WALNUT CRUST - ZIPPY'S RECIPE - (3.9/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Mix together butter, flour, brown sugar and nuts in a stand mixer. Press into a 13 X 9 inch pan; Bake for 15 minutes. Let this cool completely. Mix the lemon gelatin with 1 cup of boiling water. Set aside to cool. Mix together cream cheese, sugar and Cool Whip; add cooled lemon gelatin mixture to the cream cheese mix. Pour this over the crust; refrigerate for 1 hour. NOTE: The cream cheese filling will be light and soft. It will not be as firm as you might expect it to be. Combine cherry gelatin (or your gelatin flavor of choice) and 2 cups of boiling water; cool. Gently spoon the Jello over the cold cream cheese mixture. Refrigerate until cherry gelatin is firm (overnight or up to 4 hours). Slice Jello cheesecake into generous squares and serve!

NO BAKE STRAWBERRY CHEESECAKE

Steps:

• Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.
• Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
• Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.
• Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.

JELLO CHEESECAKE

Steps:

• 1. PREPARE CRUST: Blend crust ingredients together. Press into buttered 9 x 9 inch pan. Chill. You may want to save a few crumbs to garnish the top. it may be a little thick--see my photos of the triple layer jello cheesecake. Adjust to your liking.
• 2. PREPARE THE FILLING: Prepare Dream Whip according to package directions. Keep in refrigerator until ready to use. Dissolve Jello in hot water and cool to room temperature. DO NOT FOLLOW PACKAGE DIRECTIONS FOR JELLO! ONLY USE 1 CUP HOT WATER! Beat sugar and cream cheese together. Mix cooled Jello into cheese mixture. Fold in prepared Dream Whip. Pour into pan and chill until set.
• 3. NOTE: Often I double the recipe, and then you can put it in a 9 x 13 pan. If you use purchased graham cracker crumbs, 1/2 package is plenty for a 9 x 9 pan; a full package is plenty for a 9 x 13 pan.
• 4. I started experimenting with layered flavors. I used a 10" square springform pan, but you can use any type of pan you prefer. All I did was make three different filling recipes, like cherry, lime, and lemon. Make the first, pour it on the crust; put it in the refrigerator. By the time you make the second, the first will be set and you can gently pour it on top, refrigerate it, and prepare the third.
• 5. It's not only pretty, but whatever flavors you combine are delicious and cut a little of the sweetness down. Very flavorful and fun! Two layers would work, too; play with it and have fun!

SAWDUST (JELLO) SALAD RECIPE - (4/5)

Steps:

• 1. 1sm box lemon jello & 1small box orange jello 1 1/2 cups hot water & 2 cups cold water (dissolve jello in hot) Drain 1 large can crushed pineapple(reserve 1 cup juice) Chill jello until it begin to thicken. Add to jello 4 sliced bananas (to jello-add drained crushed pineapples before bananas. Add 1 cup mini marshmallows after bananas-push into jello. 2. Mix 1 cup reserved pineapple juice 1/2 cup sugar 2 Tbs flour 1 well beaten egg Cook together unitl thick, cool, then spread over jello mixture 3. 1 pkg dream whip-prepared, add to dream whip, 8 oz pkg cream cheese and blend with mixture, spread over custard layer

STRAWBERRY AND CREAM CHEESE DESSERT

Steps:

• Mix crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom of pan.
• Beat cream cheese, remaining sugar and milk in medium bowl with mixer until blended. Add 1 cup COOL WHIP; mix well. Carefully spread over crust. Refrigerate until ready to use.
• Meanwhile, add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 30 min. or until slightly thickened.
• Add 1-1/2 cups berries to gelatin; stir. Pour over cream cheese layer. Refrigerate 3 hours or until firm. Top with remaining COOL WHIP and berries just before serving.

CRANBERRY-WALNUT CHEESECAKE PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP.
• Spread half the pudding mixture onto bottom of crust; cover with half the cranberry sauce. Sprinkle with nuts; cover with remaining pudding mixture.
• Refrigerate several hours or until firm.
• Top with remaining COOL WHIP and cranberry sauce just before serving.

LIGHT AND FLUFFY LEMON JELLO CHEESECAKE

Steps:

• Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
• Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
• Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
• Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
• In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
• Add Jello mixture to evaporated milk and continue to beat until well blended.
• Pour over Graham cracker crust.
• Chill until firm.

EASY NO-BAKE JELLO CHEESECAKE

Steps:

• Mix together cornflake crumbs, brown sugar, and melted margarine.
• Line the bottom of 9x13-inch baking pan, reserving about 1/4 c.
• mixture for topping.
• Beat milk until it forms soft peaks.
• Add sugar and vanilla to whipped milk.
• In separate bowl, whip the cream cheese.
• Add to whipped milk, along with jello powder.
• Add pineapple and maraschino cherries.
• Pour mixture over cornflake crumbs in pan.
• Sprinkle with reserved cornflake crumbs.
• Cover and refrigerate at least 2 hours before serving.