Fluffy Cheesecake

This is a recipe from back in the day. My mom used to make this when I was kid and I always loved it. The original recipe called for lemon jello but I used raspberry. Of course you could use any flavor you want. This is a great recipe for summertime because it doesn't have to be baked and it's light and refreshing. And yummy....

Fluffy Cheesecake



Crust:

1 13-ounce box graham cracker crumbs OR enough graham crackers to make 4 cups crushed
2 tablespoons powdered sugar
1 1/2 sticks butter (3/4 cup) ~ melted

Mix ingredients together and press all but about 1 cup of the mixture into the bottom of a 9x13 inch baking dish. Reserve the 1 cup to sprinkle on top of the cheesecake.


Filling:

1 small box jello ~ any flavor
1 cup hot water
2 8-ounce packages cream cheese ~ room temperature
1 cup sugar
2 teaspoons vanilla
1 cup heavy cream ~ whipped

Combine jello and hot water and stir to dissolve jello. Cool but do not chill.

In a large mixing bowl, combine cream cheese, sugar and vanilla. Beat until smooth.

Combine cream cheese mixture and jello mixture.

Fold in WHIPPED cream.

Add a few drops food coloring to enhance the color of the jello flavor you chose, if needed or desired.

Sprinkle the top of the cheesecake with the reserved 1/3 cup graham cracker crumbs.

Chill several hours or overnight.

 
The cast of characters

 
Dissolve the jello in hot 
water then cool to room temp 
but don't let it gel. I put my 
jello in an iced water bath to 
hurry the process along, giving 
it a stir every few minutes. 
Set aside.

 
Combine the graham cracker crumbs, 
butter and powdered sugar.

 
Then press all but 1 cup into the pan.

 
Beat the cream cheese, 
sugar and vanilla until smooth.

 
Then add the cooled jello.

 
Then add the whipped cream.

 
Then pour the mixture onto the crust.

 
Yum!

 
Sprinkle the remaining crumbs 
on top of the jello layer. Chill....

 
...then cut into squares and eat!