Lemony Cheesecake Recipe

  • 1 ready-made graham cracker or short bread crust
  • 1 package lemon Jello (3 oz. package)
  • 16 ounces cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 16 ounces whipped topping
Container: 9- x 13-inch pan
20 mins
  • Crumble the ready-made crust and press into the bottom of a 9- x 13-inch pan. Save some of the crumbled crust for the topping.
  • In a bowl, dissolve the Jello in boiling water (according to package directions); then allow it to cool.
  • In a mixing bowl beat together the cream cheese and the sugar.
  • Add the vanilla and mix well.
  • Slowly add the cooled Jello until combined.
  • Fold in the whipped topping; then spoon the mixture over the crust.
  • Sprinkle the reserved crumbled crust over the top.
  • Cover and refrigerate for 3 hours or until set.
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