~ Anna Casey
CRUST
1 package graham crackers crumbs
½ c. sugar
6 T. butter, melted
FILLING
1 pkg. (3oz) lemon-flavored Jell-O
1 c. boiling water
8 oz. light cream cheese, softened
1 c. granulated sugar
2 T. freshly squeezed lemon juice
2 t. grated lemon zest
1 t. vanilla
4 c. light whipped topping, thawed
Preheat oven to 325 degrees. Mix crust ingredients together and pat into the bottom of a buttered 13 x 9 inch pan. Bake 10 minutes. Cool completely.
In small bowl, dissolve Jell-O in boiling water. Refrigerate until slightly thickened, but not set, about 45 min.
Beat together cream cheese, sugar, lemon juice, zest, and vanilla on high speed with an electric mixer until smooth. Add thickened Jell-O and beat on medium speed until blended. Fold in whipped topping.
Pour filling over crust and spread evenly to the edges. Refrigerate for at least 4 hours or until set. Cut into squares and serve.
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