Shelly's Recipe

LEMON CHEESECAKE DESSERT

Category: Layered Desserts

1 box lemon jello (3 oz box)
1 cup very hot water
2 cups graham cracker crumbs
1 tbsp sugar
1 stick butter, melted
8 oz cream cheese, softened
1 cup sugar
1 tsp. vanilla
12 oz frozen whipped topping, thawed

Dissolve the jello in hot water. Set aside to cool.

Stir the sugar and graham cracker crumbs together. Add the butter and mix well. Reserve 1/2 cup for the topping. Press the rest into a 9×13 pan.

Combine the cream cheese, sugar and vanilla in a mixer bowl. Beat until well combined. Stir in the lemon jello, until well combined. Fold in the frozen whipped topping until it’s all blended. Pour this onto the crust. Sprinkle with reserved topping. Refrigerate at least 6 hours or until the next day.