it's Jello time

alright, quite a few of you requested the recipe for the aforementioned jello concoction.  so here it is (and I will be adding in my own commentary to steer you from the same mistakes I made):

Cream Cheese Jello

step 1: crust

1 stick butter (softened to room temp)

½ cup fine chopped nuts (I use walnuts and chopped them with my Magic Bullet)

1 1/4 cup flour

1/4 cup brown sugar

Cream butter and mix the above ingredients. Pack in a 9"x13" pan. Bake at 375 degrees for about 15-20 minutes (watch it closely, cuz sometimes the butter will burn and cause dark brown spots). Adjust time and temperature to oven. Crust should be slightly brown.

Step 2: cream cheese layer

3 oz box lemon jello (it's the smaller size)

1 cup hot water

1-8 oz size cream cheese (the bar works fine)

3/4 cup sugar

½ pint whipping cream (in the milk carton, not the canned stuff)

dissolve jello in hot water and cool down completely. Do not put in refrigerator. Blend cream cheese and sugar together (sometimes I'll actually take a spatula and break up the small pieces of cream cheese). Mix together cooled jello, cream cheese and sugar mixture. Whip the whipping cream with a hand mixer (I don't really do this part). Fold all the ingredients together and pour on top of the crust. Chill in the refrigerator until set.

Step 3: top jello layer

1-6oz box of strawberry jello

2 cups of hot water

Dissolve jello in hot water according to package instructions (just add the 2 cups boiling water. I think the addition of the 2 cups cold water may actually dilute the flavor a bit, but play around with it). Cool down completely to room temperature (or else it'll melt the middle cream cheese layer) and then pour on top of middle layer. Chill in refrigerator until set.

Now the bottom crust is my favorite part of it, and I have actually doubled this part of the recipe to make it thicker.  Also, feel free to change up the flavors of the jello you use.  I've done blue and pink before, but it tastes just as good.  The mistake I made on this last batch is that I didn't wait for the top layer jello to completely cool down before adding it to the pan.  so my top layer was kinda murky looking.  But it still tasted HELLA good!  learn from my mistakes, okay people??

let me know if any of you make it.  I wanna know how long it lasted in your households and if you did anything different than what the recipe calls for.  share a picture too!  the batch I made on Friday is almost gone.  I'm thinking about making another tomorrow if I have time...

Comments

[linda b]

make me some jamie!!!! or come over and help me =P i don't have a processor =(
i made jello today to cut into shapes for e's dessert, but when i scooped the shapes up, they just broke in a million pieces. duh.

[mR]

yummy.
thanks for sharing

[Alex Hardy]

thank you.
thank you.
definitely gonna try it over the weekend!

[Jennifer N]

YEAH YEAH YEAH... just in time for Valentine's Day. I am going to make it tomorow. Thanks!

[Mary Wong]

Thanks so much, Jamie! I made it yesterday and it was a hit! Everything was gone and I brought home my empty and clean 9" x 13" pan. :) I used a water bath to cool the jello and it made things go a little faster. About 10-15 minutes in the bath and the jello was room temperature. Smiles to you and Mike!