Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!
Thursday, May 30, 2013
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....
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.
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, if desired 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.