Still looking for a dessert for Easter? Here you go!
This is the “cheesecake” I grew up with. Unlike the real deal, this one is light with a hint of lemon. It’s also no-bake, so it’s easy to make.
Here’s what you’ll need:
- 1 box lemon jello (gelatin) (3oz box)
- 1 cup very hot water
- 2 cups graham cracker crumbs
- 1 Tbs. 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.