Jello Cheesecake Recipes

Steps:

• Prepare cake according to package instructions.
• Allow to cool completely in pans.
• Using a fork, poke holes all over the top of the cake through to the bottom.
• Prepare jello according to package instructions except do not allow it to set yet.
• Pour jello slowly over the entire surface of the cooled cakes (cake will look soggy, but thats ok).
• Chill cakes until jello sets completely (several hours or over night).
• To remove cakes from pans, set the pan in a dish of hot water for 1 minute.
• Remove to a serving platter.
• Frost with the Cool Whip.
• Garnish with fruit pieces.
• Keep any uneaten cake covered and chilled.

Steps:

• Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
• Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
• Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
• Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
• In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
• Add Jello mixture to evaporated milk and continue to beat until well blended.
• Pour over Graham cracker crust.
• Chill until firm.

Steps:

• Mix Crust Mix, margarine and sugar until blended. Spoon into 12 paper-lined muffin cups; press crust mixture firmly onto bottoms of cups.
• Beat milk and Filling Mix with mixer on low speed just until blended, then beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
• Refrigerate 1 hour.