Tuesday, June 24, 2008

Jello Cream Cake

Brings back memories of when my Mom would make this-

10 tablespoons butter (1 1/2 cubes)
1/2 cup brown sugar
1 1/2 cups flour
1 cup nuts, chopped

Bake 10 minutes at 350
1 (3 ounce) box lemon Jell-O gelatin (or you can use 6 ounces )
1 cup hot water (use same water measurements if using 6 ounces of jello)
3/4 cup sugar
8 ounces cream cheese
1 (8 ounce) bottle whipping cream (or 1/2 pint whipping cream that has been whipped

2 (3 ounce) boxes Jello gelatin (any flavor)
3 cups hot water

For crust, cream butter and brown sugar. Add the flour and chopped nuts. Press dough into buttered 9 X 13 inch pan and bake for 10 minutes in 375 degree oven or until top browns.

For filling, dissolve box of lemon jello into the one cup of hot water and cool. (Make sure you cool it) Cream the sugar and the cream cheese. Whip the whipping cream and fold into the cheese mixture. Then fold the cooled lemon jello to the cheese mixture. Pour on top of cooled crust and chill until firm.

For the topping, dissolve the two boxes of jello until the three cups of hot water and cool. Then pour slowly on top of hardened cheese mixture and chill until firm.

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