This Jello Cheesecake is a classic dessert that for some reason I've only seen in Hawaii... I've been making this for years and decided to make some today to bring in the new year!
- 1 Cup Flour
- 1/4 Cup Brown Sugar
- 1 Block Butter
- 1/4 Cup Chopped Walnuts (use macadamia nuts if you want)
- 3 oz. Box Lemon Jello
- 1 Cup Hot Water
- 8 oz. Cream Cheese (room temperature)
- 8 oz. Cool Whip
- 1 teaspoon Vanilla
- 3/4 Cup Powdered Sugar
- 2 3oz Boxes Strawberry Jello
- 3 Cups Hot Water
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Mix flour, brown sugar, butter and nuts in a bowl, press evenly into a 9"x13" pan and bake at 400 degrees F for 12-15 minutes. Be sure not to burn the crust. Allow to cool before adding next layer.
Dissolve lemon jello in 1 cup of hot water (this is less water than normal). In a seperate bowl, combine cream cheese (room temperature), powdered sugar, vanilla and blend with mixer. Add Cool Whip and continue mixing. Once lemon jello has cooled completely, slowly add to cream cheese mixture using mixer. Pour mixture over crust and refrigerate for 2 hours.
Dissove 2 boxes of strawberry jello into 3 cups of hot water. Stir well to ensure that all of the gelatin is dissolved. One the jello is completely cool, and the first layer has been refrigerated for 2 hours, pour cooled jello onto cream cheese layer and allow to set.
You can garnish with whipped cream and/or fresh fruit (optional)