| | Directions | - Crumble the ready-made crust and press into the bottom of a 9- x 13-inch pan. Save some of the crumbled crust for the topping.
- In a bowl, dissolve the Jello in boiling water (according to package directions); then allow it to cool.
- In a mixing bowl beat together the cream cheese and the sugar.
- Add the vanilla and mix well.
- Slowly add the cooled Jello until combined.
- Fold in the whipped topping; then spoon the mixture over the crust.
- Sprinkle the reserved crumbled crust over the top.
- Cover and refrigerate for 3 hours or until set.
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Prep Time: 20 minutes
Container: 9- x 13-inch pan
|  | | Ingredients | | - | | 1 ready-made graham cracker or short bread crust |
| - | | 1 package lemon Jello (3 oz. package) |
| - | | 16 ounces cream cheese, softened |
| - | | 1 cup sugar |
| - | | 1 teaspoon vanilla |
| - | | 16 ounces whipped topping |
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