Light, creamy and refreshing ….really is perfect for a spring & summer dessert 🌷
2 sm. boxes of lemon jello mix
juice of 1/2 fresh lemon
1 1/2 cups boiling water
1 1/2 cups cold water
1 cup sugar
2 8oz. Pkgs cream cheese, softened
1 teasp vanilla
1 8oz container of cool whip
2 cups graham crackers crumbs
1 stick butter, melted
whipped cream and lemon slice for garnish
In med. bowl mix jello and lemon juice with the hot water,stir to dissolve, then add cold water and set in fridge until jello is COOL but NOT set.
In another bowl beat cream cheese with sugar and vanilla,beat till smooth, then slowly add chilled jello mix while beating everything together. Once mixture is smooth put in fridge again until it begins to thicken,for about 1hr.
Now prepare the graham cracker crust. Mix crumbs with melted butter and press into bottom of the springform pan(10 inches). Set into freezer till you’re ready for the crust.
Now once cream cheese jello mixture has thickened gentle fold in cool whip until evenly distributed and smooth,then pour the whole mixture into the crust. Let cake set in fridge for at least 6 hrs, overnight is best! (Do NOT cover with plastic wrap until cheesecake is set)
Serve chilled with real whipped cream and lemon wedge on top! Always keep chilled and once set you may cover with plastic wrap. Enjoy on a warm day with a tall glass of lemonade 🍋