|
||||
|
||||
| back to august |
 |
|
|
|
1 3/4 cups graham cracker crumbs 1/2 cup butter 1/2 teaspoon cinnamon 1 (6 oz) pkg sugar free lemon jello 1 cup boiling water 1 (8 oz) pkg reduced fat cream cheese 2 teaspoons vanilla 1 cup frozen light whipped topping, thawed DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, combine the graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake for 8 - 10 minutes. Remove from the oven and cool. 3. Dissolve the jello in boiling water. Cool until thickened, but not set. In a large bowl, beat the cream cheese and vanilla until smooth. Blend in the jello. Fold in the whipped topping. 4. Pour the filling into the crust. Sprinkle graham cracker crumbs over the top. Refrigerate over night. ENJOY! |
|
© HiCards,Inc All rights reserved.
|
