Jello Cheesecake Squares

READY IN: 40mins
Recipe by Amy in Hawaii

This recipe is very kid friendly great for potlucks. Warning! it is not for anyone on a diet.

Top Review by tricialynnforsey

I think you possibly meant 1 1/2 STICKS of butter as opposed to cups. I checked other recipes for the same thing and that is what they call for because 1 1/2 cups is double that amount and when I made it as stated it was soup. I ended up just adding more flour to try to salvage it but you may want to take a peek at your recipe again just to confirm that you meant cups. It seems excessive for the amount of flour. Thanks.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Cream butter and sugar together until light and fluffy; add flour and nuts and stir until a crumbly dough is formed. Press dough into bottom of 9x13 inch pan. Bake for 10 minutes or until crust is brown. Cool.
  2. Dissolve lemon gelatin in 1 cup of hot water. Cool. Meanwhile, whip the whipping cream (or you could substitute an 8 oz container of Cool Whip instead). Cream the cream cheese and 1/2 cup sugar together until fluffy. Add cooled lemon gelatin and stir until blended. Fold whipped cream into cheese mixture. Pour onto cooled crust. Chill.
  3. For topping, dissolve the strawberry gelatin in 4 1/2 cups hot water and chill for about 15 minutes. Gently pour on top of cheese mixture. Chill until set and ready to serve.
  4. Tips:.
  5. To lighten this dessert you can make a graham cracker crust with 2 cups crushed graham crackers, 1/2 cup melted butter and 1/3 cup sugar or Splenda. 8 oz of cottage cheese can be substituted for the cream cheese. Place cottage cheese in a blender and blend until smooth (otherwise it will taste grainy). Substitute sugar free gelatin for the gelatin in all or part of the recipe. Other flavors of gelatin can be substituted.

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