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1 large (6 oz.) Lemon Jell-O

2 cups Hot Water

2 cups Graham Cracker Crumbs

6 Tbsp. Butter

2-1/3 cups White Granulated Sugar

2 (8 oz.) Packages cream Cheese

2 (8 oz.) tubs of whipped cream


1/4 tsp. Yellow food coloring

2 Tbsp. Lemon juice


Combine lemon Jell-O with hot water (add food coloring & lemon juice if desired) set aside and let cool to room temperature.

Combine 1-3/4 cup of graham cracker crumbs with melted butter and 1/3 cup white sugar. Reserve 1/4 cup of graham cracker crumbs for topping. Press in bottom of 9” X 13” pan ( do not grease pan). Bake at 350 degrees for 8 to 10 minutes until browned.

Soften Cream Cheese to room temperature, add 2 cups white sugar and creame to blend. Add Jell-O mixture into softened Cream Cheese and blend. Fold in Cool Whip. Spread mixture in 9” X 13” pan on top of Graham Cracker Crumbs. Sprinkle 1/4 cup of Graham Cracker Crumbs on top of cheesecake mixture. Refrigerate several hours, or overnight until firm.

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Nutritional Information
Per Serving

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