Jello Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 oz. pkg lemon (or whatever flavor) Jello gelatin, prepare as directed
1 Tblsp lemon juice (in the cold water)
8 oz. heavy cream for whipping
8 oz. cream cheese
1 cup sugar
This was a filling for a pre-baked pie crust when I got the recipe; or it can be put into graham cracker crust. I prefer it just smooth and creamy.
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Directions: |
Directions:Microwave cream cheese at 30% heat for one minute (microwaves vary), repeat at 15 second intervals until it is softened but not heated. Beat with mixer until completely smooth (NO lumps). Add sugar and continue beating until it is mixed. Set aside
Soft set Jello so it will suspend fruit but still stir. Beat heavy cream just until it is thick. (It should hold its shape when beaters are turned off and lifted out.) Stop before it turns to butter. Add Jello and beat it together. Combine with cream cheese mixture and beat together until it is all smooth. It can be divided into individual serving dishes or placed in square or rectangular pan and cut into servings. It should be refrigerated for a couple of hours before serving.
Set in fridge for a few hours. |
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Number Of
Servings: |
Number Of
Servings:7 cups |
Preparation
Time: |
Preparation
Time:maybe 20 minutes |
Personal
Notes: |
Personal
Notes: I think this is served at Chuck-a-rama on the salad bar molded in a bundt cake pan with dollops of whipped cream and mandarin orange garnish.
FYI--When I got this recipe it called for 16 oz. of heavy cream, but I can't tell the difference and who needs those extra calories?!!
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