JELLO CREAM CAKE
Like Jello Cheesecake, but fluffier and with a buttery, cookie-like crust. It's light and always a hit at BBQs and potlucks. I can eat 1/2 a 9x13 pan by myself! Make a 'light' version using margerine, Splenda & Splenda Brown Sugar, sugar-free Jello, low fat cream cheese and Cool Whip Free
Provided by Miyas Chef
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the above FIRST LAYER ingredients and put into 9x13 pan. Bake in 350 degree oven for 15-20 minutes. Cool.
- Dissolve jello in water and set aside to cool. Cream together cream cheese and sugar. Add cooled lemon jello. Fold Cool Whip into cream cheese mixture. Pour on top of cooled first layer.
- Third Layer:.
- Dissolve 2-3x 3oz pkgs any flavor jello with 3 cups hot water and cool. Gently pour cooled jello on top of cream cheese layer.
Nutrition Facts : Calories 455.7, Fat 25.9, SaturatedFat 16, Cholesterol 51.3, Sodium 282.1, Carbohydrate 52.4, Fiber 0.9, Sugar 39.9, Protein 5.8
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