Prep 20 mins
Cook 1 hr 20 mins
My favorite flavor Jell-o is either raspberry or cherry, I can't decide. This dessert is so easy and really cheap, that it don't matter what flavor Jello you use. I also like the shortbread crust with a twist: brown sugar! And it's fancy enough for company and cheap and easy enough for a Monday night dinner dessert. I guess that's why it's one of my favorite desserts. See my notes at the bottom about making this recipe diabetic friendly.
- 1 cup flour
- 1⁄2 cup chopped pecans
- 1⁄4 cup brown sugar (optional, but I like it in there)
- 1⁄2 cup butter, melted
- 16 ounces blocks cream cheese, softened
- 3⁄4 cup Splenda granular
- 1 (8 ounce) carton Cool Whip Free
- 2 (3 ounce) boxes sugar-free jello, whatever flavor you desire
- 2 cups boiling water
- 2 cups cold water
- Preheat oven to 350 degrees.
- In a 9x13 pan, combine the brown sugar, nuts, and flour; pour in melted butter and mix together, pressing to form a crust. Bake for 10-13 minutes or lightly browned. Cool completely.
- In a large mixing bowl, beat the cream cheese and Splenda until smooth. Fold in the whipped topping. Spread over the cooled crust. Cover and refrigerate one hour.
- In a bowl, using a whisk, dissolve the Jello powder in the boiling water. Stir in the cold water and spoon over the cream cheese layer. Cover and refrigerate until Jello is firm.
- NOTE: If you are a diabetic and would like to use the new Brown Sugar Splenda, please cut down it down to 1/8 cup or 3 tablespoons You will only need 1/2 of what is called for in the recipe. Also, if you would like to add fruit to the Jello stage, do not use fresh pineapple.