Jello Cheesecake Squares Food

JELL-O NO-BAKE CHOCOLATE CHEESECAKE BARS

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Mix Crust Mix, butter and sugar until blended; press onto bottom of prepared pan.
• Beat milk and Filling Mix with mixer on low speed 30 sec. Beat on medium speed 3 min. (Filling will be thick.) Spread crust with half the filling. Blend remaining filling with half the chocolate; spread over layer in pan. Drizzle with remaining chocolate.
• Refrigerate 1 hour or until firm.

LIGHT AND FLUFFY LEMON JELLO CHEESECAKE

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.

JELLO CHEESECAKE SQUARES

Steps:

• 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.

LEMONY CHEESECAKE SQUARES

Steps:

• Melt butter in saucepan, then stir in graham cracker crumbs and 2 T.
• sugar.
• Measure and set aside 3 T crumbs for topping.
• Press remaining crumbs into ungreased 9" square pan and set aside.
• For filling, dissolve jello in boiling water in a bowl.
• In small mixing bowl, beat cream cheese, sugar and lemon juice together until smooth.
• Slowly, beat in warm jello.
• Chill until it starts to set.
• Beat cream until stiff and fold into mixture.
• Pour over crust in pan and sprinkle with reserved 3 T crumbs.
• Chill well.

JELLO SQUARES

Steps:

• Mix gelatin and jello together in a 2 quart bowl. Add boiling water. Stir until jello is dissolved.
• Add Cool Whip, stirring until melted.
• Pour into a 13 x 9 glass dish.
• Refrigerate several hours or until set.
• Cut into squares.
• Keep refrigerated until ready to eat.

STAINED GLASS CHEESECAKE SQUARES

Steps:

• place each packet of jelly in a separate square/oblong bowl and mix each with 1 cup of boiling water. refrigerate overnight or until set.
• line a 9 x 13 cm. dish with baking paper.
• cut all the jelly into cubes and spread across the bottom of the dish.
• mix the gelatin with the boiling water. stir till dissolved. put aside.
• using an electric mixer, beat the cream cheese, strawberry essence and condensed milk together until smooth.
• beat in the cream then the gelatin. beat till well combined. cool.
• when cool, pour over the jelly cubes.
• refrigerate till set. cut into squares to serve.

JELL-O NO-BAKE MINI CHEESECAKES

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.

CHEESECAKE SQUARES

Steps:

• In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.

NUTTY CHEESECAKE SQUARES

Steps:

• In a large bowl, combine the flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs. Set half aside; press remaining crumb mixture onto the bottom of a greased 13x9-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. , In a large bowl, beat filling ingredients until smooth; pour over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.