Saturday, August 14, 2010

Aunt Edi's 'Deluxe Cheese Torte'

For Debbie:


3 C graham cracker crumbs
3/4 stick margarine, melted*
1/4 C sugar

Blend all of the above and press into bottom of a spring form pan (mine is 8" and it fits perfectly). Save a few for the top for garnish.

*I found her crust too crumbly so I use a whole stick of margarine.


1, 3 oz, lemon jello
12 oz. cream cheese, softened
1/2 C granulated sugar
1, 12 oz. Cool Whip

Add 1 cup of boiling water to jello, stir until disolved. chill until partially set. (I have thrown it in the freezer to speed up the process a bit, just keep an eye on it) Cream the cheese, add sugar and mix well. Add the jello ad then blend in Cool Whip. Pour onto crust and refigerate.

Side notes: I have added grated lemon peel, about 1t, or a few drops of lemon extract to give it a bit more 'zip'. It's good by itself though. Nice, easy, quick too.

I have also tried it with other flavors of jello and it was't as good.

I'd post a picture but we just finished it!


  1. Does it have enough "body" to stand up to a topping, like cherry pie filling? Or, because of the lemon, I bet blueberry pie filling would be delish!

  2. As long as you don't 'heap' it on it would, a thin layer of blueberry would be good, but actually, I really like it just the way it is.

  3. I'm actually on Atkins right now (I lost 5 pounds!). I think I'll try it with sugar-free jello and Splenda. I'll let you know how it turns out!