1 3oz package lemon jello
1 c. boiling water
Juice of one lemon
1 c sugar
2 8oz pkg cream cheese, softened
1 tub cool whip
½ pkg vanilla wafers, crushed fine
Reserve ½ c of the crumbs. Put remaining crumbs into a 9x13 pan.
Dissolve jello into water. Let cool. Whip cream cheese with juice and sugar until smooth.
Slowly pour in the jello mixture. Whip in the cool whip.
Beat until smooth. Pour the filling over the crumbs. Chill 3 hours.
You can use low-fat and low-sugar versions of ingredients here.
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