For Debbie:
Crust:
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.
Cheesecake:
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!
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!
ReplyDeleteAs 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.
ReplyDeleteI'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!
ReplyDelete