I would like to thank all of you who downloaded my Ebook in the last week’s promo on Amazon.
Special appreciation to those of you who choose to take the time to write a review on Amazon as well as subscribing to my website. Although this was the third book I have written, it was my first Ebook to be published and good reviews definitely help me achieve better ratings in the ‘big picture’. To a ‘new’ author, this show of support is priceless and I Thank you Sincerely.
Although I can’t make today’s blog recipe for you and share it over a coffee, I think you will enjoy making it.
This was likely one of the first ‘cheesecake’ recipes. It dates back to the sixties, and probably preceded most of the baked versions. Affordable, easy to make, showy and simply delicious.
| Prep Time | 15 minutes |
| Passive Time | 4 hours |
| Servings |
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- 85 grams lemon Jell-o powder
- 1 cup boiling water
- 2 cups graham wafer crumbs
- 1 Tbsp sugar
- 1/2 cup margarine melted
- 250 grams cream cheese, softened
- 1 cup sugar
- 1 tsp lemon extract
- 340 grams lite frozen whipped topping, thawed
Ingredients
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- Dissolve jello powder in boiling water. Set aside to cool.
- In a bowl, combine wafer crumbs & sugar; add margarine & mix well. Reserve 1/2 cup for topping. Press remainder into an 8-inch spring form pan.
- Combine cream cheese, sugar & lemon extract in a mixer bowl; beat until combined. Stir in lemon jello mixture then fold in thawed whipped topping until well blended.
- Pour over crust; sprinkle with reserved crumbs & refrigerate at least 4 hours or overnight.