Jello Cheesecake With Walnut Crust Zippys Recipe 395

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JELLO CHEESECAKE WITH WALNUT CRUST - ZIPPY'S RECIPE - (3.9/5)



Jello Cheesecake with Walnut Crust - Zippy's Recipe - (3.9/5) image

Provided by carvalhohm2

Number Of Ingredients 13

CRUST:
1/2 cup salted butter, melted
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup unsalted walnuts, chopped (substitute with graham cracker crumbs for nut allergies)
JELLO FILLING:
1 package lemon flavored gelatin Jello, 3 ounces
1 cup boiling water
1 package cream cheese softened, 8 ounces
1 cup sugar
12 ounces Cool Whip
1 package cherry flavored Jello, 6 ounces (any flavor may be used)
2 cups boiling water

Steps:

  • Preheat oven to 350 degrees fahrenheit. Mix together butter, flour, brown sugar and nuts in a stand mixer. Press into a 13 X 9 inch pan; Bake for 15 minutes. Let this cool completely. Mix the lemon gelatin with 1 cup of boiling water. Set aside to cool. Mix together cream cheese, sugar and Cool Whip; add cooled lemon gelatin mixture to the cream cheese mix. Pour this over the crust; refrigerate for 1 hour. NOTE: The cream cheese filling will be light and soft. It will not be as firm as you might expect it to be. Combine cherry gelatin (or your gelatin flavor of choice) and 2 cups of boiling water; cool. Gently spoon the Jello over the cold cream cheese mixture. Refrigerate until cherry gelatin is firm (overnight or up to 4 hours). Slice Jello cheesecake into generous squares and serve!

LIGHT AND FLUFFY LEMON JELLO CHEESECAKE



Light and Fluffy Lemon Jello Cheesecake image

I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!

Provided by Barb Witherspoon

Categories     Cheesecake

Time 2h15m

Yield 18 serving(s)

Number Of Ingredients 7

2 cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons butter, melted
6 ounces lemon Jell-O gelatin
2 cups boiling water
8 ounces cream cheese
12 ounces evaporated milk, chilled

Steps:

  • Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
  • Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
  • Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
  • Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
  • In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
  • Add Jello mixture to evaporated milk and continue to beat until well blended.
  • Pour over Graham cracker crust.
  • Chill until firm.

Nutrition Facts : Calories 183.3, Fat 10.5, SaturatedFat 5.9, Cholesterol 29.5, Sodium 183.7, Carbohydrate 19.5, Fiber 0.3, Sugar 12.8, Protein 3.5

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