Number Of Ingredients 15 Steps:
Crust: Cream together butter and brown sugar until smooth. Add flour and nuts to the mix. Press dough into buttered 9 x 13 inch pan. I use the Pyrex pan. Bake crust for 10-15 minutes in preheated 375 degrees oven or until crust is brown. Let cool. Cream layer: Dissolve lemon Jello with 1 cup boiling water. Let this mixture cool. In a large bowl, cream together sugar and cream cheese. In a separate bowl, whip the heavy cream to stiff peaks (but don’t make butter). Fold the whipped cream into the cream cheese mixture. Don’t worry about it blending perfectly. Add the cooled lemon Jello and hand whisk together. Pour cream mixture over cooled crust and chill until firm in the refrigerator. Jello layer: In a large bowl, dissolve lime Jello with 2 cups boiling water. Add 1 cup cold water. Let this mixture cool. Pour on top of cheese mixture and return to refrigerator to cool completely. Cut and enjoy! Notes: You can, of course, change the color to suit your mood or holiday. This makes a bunch and can get pretty tall! When you add the cream layer, make sure you leave space for the top Jello layer. I usually place the 9x13 pan on a half-sheet pan in case I have spillage when placing the top layer on the cake!
Time 1h20m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Combine the above FIRST LAYER ingredients and put into 9x13 pan. Bake in 350 degree oven for 15-20 minutes. Cool. Dissolve jello in water and set aside to cool. Cream together cream cheese and sugar. Add cooled lemon jello. Fold Cool Whip into cream cheese mixture. Pour on top of cooled first layer. Third Layer:. Dissolve 2-3x 3oz pkgs any flavor jello with 3 cups hot water and cool. Gently pour cooled jello on top of cream cheese layer.
More about “jello cream cake recipe 435”
Time 2h30m Yield 20 serving(s) Number Of Ingredients 11 Steps:
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. Cream the sugar and the cream cheese. Whip the bottle of Avoset or 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. Cut into desired shapes and serve.
