I have fond memories of serving this refreshing dessert when my children were small. Even as I post this, I long for a slice of this tangy, chilled treat. If you have gluten-intolerant friends or family, purchase Kinnikinnick Graham Wafer Crumbs or crush biscuits of your choice. On hot summer days, this crust is fine unbaked as well.
Preheat the oven to 350°F
2 ¼ cups of graham wafer crumbs
½ cup melted butter
¼ cup brown sugar
Mix the above ingredients and press into a 9” by 13” oven-proof pan.
Bake at 350°F for 10 minutes, remove from oven and set aside to cool. Baking creates a crust with a delicious, caramelized flavour.
1 small package lemon or lime Jell-O
1 cup boiling water
8 ounces cream cheese at room temperature
1 cup granulated sugar
2 cups of whipping cream
½ teaspoon of vanilla
Add 1 cup of boiling water to 1 small package of lemon or lime Jell-O. Stir until granules are dissolved. Chill until slightly thickened.
Using an electric hand mixer, cream 1 cup of sugar with 8 ounces of room temperature cream cheese until smooth.
Fold the cream cheese mixture into the slightly thickened jelly mixture and refrigerate.
Whip 2 cups of whipping cream until soft peaks form. Add ½ teaspoon of vanilla and whip until stiff peaks form. Fold the whipped cream into the refrigerated mixture and pour over the graham wafer crust. To garnish, sprinkle the top of the dessert with graham wafer crumbs. Refrigerate until serving time.
Top squares of this refrigerator dessert with blueberry pie filling or fresh fruit.
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