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    You are in: Home / Recipes / Jello Cream Cake Recipe
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    Jello Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Miya's Chef's Note:

    Like Jello Cheesecake, but fluffier and with a buttery, cookie-like crust. It's light and always a hit at BBQs and potlucks. I can eat 1/2 a 9x13 pan by myself! Make a 'light' version using margerine, Splenda & Splenda Brown Sugar, sugar-free Jello, low fat cream cheese and Cool Whip Free

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    Ingredients:

    Servings:

    Units: US | Metric

    First Layer

    Second Layer

    • 1 (3 ounce) package lemon Jell-O gelatin
    • 1 cup hot water
    • 1 (8 ounce) package cream cheese
    • 3/4 cup sugar
    • 1 (8 ounce) container Cool Whip (you can use Dream Whip or whipped cream, too)

    Third Layer

    Directions:

    1. 1
      Combine the above FIRST LAYER ingredients and put into 9x13 pan. Bake in 350 degree oven for 15-20 minutes. Cool.
    2. 2
      Dissolve jello in water and set aside to cool. Cream together cream cheese and sugar. Add cooled lemon jello. Fold Cool Whip into cream cheese mixture. Pour on top of cooled first layer.
    3. 3
      Third Layer:.
    4. 4
      Dissolve 2-3x 3oz pkgs any flavor jello with 3 cups hot water and cool. Gently pour cooled jello on top of cream cheese layer.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

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    Nutritional Facts for Jello Cream Cake

    Serving Size: 1 (128 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 455.7
     
    Calories from Fat 233
    51%
    Total Fat 25.9 g
    39%
    Saturated Fat 15.9 g
    79%
    Cholesterol 51.2 mg
    17%
    Sodium 282.0 mg
    11%
    Total Carbohydrate 52.4 g
    17%
    Dietary Fiber 0.8 g
    3%
    Sugars 39.8 g
    159%
    Protein 5.7 g
    11%

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