1 (3 ounce) packages
1 (8 ounce) containers
whipped cream, thawed
graham cracker pie crust
( or your own crust for a 9x13 pan)
- Disolve the jello in the boiling water, let it cool.
- Beat together jello mixture, sugar, vanilla and cream cheese.
- Mix in the whipped cream.
- Pour into crusts and REFRIGERATE TILL FIRM (usually at least a couple hours, but I usually make it the night before I want to serve it).