Lemon Cheesecake Squares

By urbcindy

129 Cal; 4.5 gm Fat; .4 gm fiber; 108 mg sodium

Ingredients

• 1 3 oz pkg lemon Jello
• 1 C boiling water
• 1 1/2 C graham cracker crumbs
• 3 T melted butter
• 1 T brown sugar
• 8 oz light cream cheese (brick)
• 1 C sugar
• 2 T fresh-squeezed lemon juice
• 2 tsp grated lemon zest
• 1 tsp vanilla
• 4 c lite whipped topping thawed

Details

Servings 24

Preparation

Step 1

- Dissolve Jello in boiling water; refrigerate until slightly thickened (about 45 min.)
- In small bowl combine graham cracker crumbs, butter, brown sugar; stir with fork; spray a 13 x 9 in. pan and press crumbs into the bottom; May bake at 350 for 8 - 10 min till browned and then cool or just refrigerate without baking until filling is ready
- Beat cream cheese, sugar, lemon zest and juice, and vanilla on high speed until smooth; add thickened Jello and beat on medium speed until well blended; fold in topping
- Pour filling over crust and spread evenly; Refrigerate at least 4 hours until set.
- Cut into squares; serve with fresh fruit and additional whipped topping if desired.