Jello Cheesecake Squares - cooking recipe

Ingredients

Crust
1 cup unsalted butter
1/2 cup dark brown sugar, packed
2 cups flour
1 cup walnuts, chopped
Filling
3 ounces lemon gelatin
1 cup hot water
1/2 cup sugar
8 ounces cream cheese, softened
1 pint whipping cream
Topping
6 ounces strawberry gelatin
3 ounces strawberry gelatin
4 1/2 cups hot water
1 (7 g) envelope unflavored gelatin (approximately 2.5 teaspoons)

Preparation

Preheat oven to 350 degrees. Cream butter and sugar together until light and fluffy; add flour and nuts and stir until a crumbly dough is formed. Press dough into bottom of 9x13 inch pan. Bake for 10 minutes or until crust is brown. Cool.
Dissolve lemon gelatin in 1 cup of hot water. Cool. Meanwhile, whip the whipping cream (or you could substitute an 8 oz container of Cool Whip instead). Cream the cream cheese and 1/2 cup sugar together until fluffy. Add cooled lemon gelatin and stir until blended. Fold whipped cream into cheese mixture. Pour onto cooled crust. Chill.
For topping, dissolve the strawberry gelatin in 4 1/2 cups hot water and chill for about 15 minutes. Gently pour on top of cheese mixture. Chill until set and ready to serve.
Tips:
To lighten this dessert you can make a graham cracker crust with 2 cups crushed graham crackers, 1/2 cup melted butter and 1/3 cup sugar or Splenda. 8 oz of cottage cheese can be substituted for the cream cheese. Place cottage cheese in a blender and blend until smooth (otherwise it will taste grainy). Substitute sugar free gelatin for the gelatin in all or part of the recipe. Other flavors of gelatin can be substituted.