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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
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This was in Healthy Cooking Magazine. The recipe is from Janet and Greta Podleski-authors of Eat, Shrink, & Be Merry . The recipe says to not use fat free or tub type cream cheese. Hoping to try this soon- although the serving size looks a bit small... Ingredients:
1 (3 ounce) package lemon gelatin |
1 cup boiling water |
1 1/2 cups graham cracker crumbs |
3 tablespoons butter, melted |
1 tablespoon brown sugar |
8 ounces light cream cheese |
1 cup granulated sugar |
2 tablespoons fresh lemon juice |
2 teaspoons lemon zest, grated |
1 teaspoon vanilla |
4 cups light whipped topping, thawed |
Directions:
1. In a small bowl, dissolve gelatin in boiling water. Refrigerate until slightly thickened, but not set (about 45 minutes).
2. Meanwhile, prepare crust. In a small bowl, combine graham crumbs, melted butter, and brown sugar. Stir well using a fork. Spray a 9x13 inch baking dish with cooking spray. Press crumb mixture evenly over bottom of pan. Refrigerate while you make filling.
3. To prepare filling, beat together cream cheese, sugar, lemon juice, lemon zest, and vanilla on high speed of electric mixer until smooth. Add thickened gelatin and beat on medium speed until well blended. Fold in whipped topping.
4. Pour filling over prepared crust and spread evenly to edges of pan. Refrigerate for at least 4 hours, or until set. Cut into squares and serve.
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