Ingredients Edit and Save Watch video tips and tricks Pineapple Upside-Down Cake V Pineapple Upside-Down Cake V Celery Root and Cheese Bake Celery Root and Cheese Bake Pistachio Cake III Pistachio Cake III Carrot Cake III Carrot Cake III Éclair Cake Éclair Cake Adam’s Apple Cake Adam’s Apple Cake Awesome Carrot Cake with Cream Cheese Frosting Awesome Carrot Cake with Cream Cheese Frosting Garbanzo Bean Chocolate Cake (Gluten Free) Garbanzo Bean Chocolate Cake (Gluten Free) No-Bake Cheesecake Flag Cake No-Bake Cheesecake Flag Cake All about Cream All about Cream Sugar and Sweeteners Sugar and Sweeteners Battle of the Butter: Salted vs. Unsalted Battle of the Butter: Salted vs. Unsalted All about Cinnamon All about Cinnamon Vanilla Extract vs Vanilla Bean Vanilla Extract vs Vanilla Bean Original recipe makes 1 - 9 inch square panChange Servings 1 3/4 cups graham cracker crumbs 1/2 cup butter 1/2 teaspoon ground cinnamon 1 (.6 ounce) package sugar free lemon flavored Jell-O® 1 cup boiling water 1 (8 ounce) package reduced fat cream cheese 2 teaspoons vanilla extract 1 cup frozen light whipped topping, thawed Check All Add to Shopping List Directions Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool. Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping. Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.
Posted on: Sat, 20 Jul 2013 06:18:23 +0000
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