|
Prepare the jello in hot water only. Refrigerate until it begins to set (if set, leave out to soften). Reserve 1/3 c cookie crumbs. Combine the remaining crumbs with the ¼ c butter and stir until coated. Press crust into an 8-9” pie plate. In a bowl, blend sugar with cream cheese. Add the jello. Whip. Gently fold in ½ tub or 4 oz whipped topping. Spread mixture over crust. Top with remainder of whipped topping. Refrigerate several hours. Garnish with remaining crumbs just before serving. Optional- also garnish with a few fresh lemon slices. Tip- make it ‘light’ by preparing the crust without butter and using reduced fat cream cheese and nonfat whipped topping.
|
