Light Refrigerator Lemon Cheesecake
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2 pkgsugar free lemon jello
1 cwarm water
2 pkg1/3 fat cream cheese
1 1/2 cstevia or splenda
24 ozfat free cool whip
1 1/2 pkggraham crackers, crushed
1 stickreal butter
How to Make Light Refrigerator Lemon Cheesecake
- 9x13 glass casserole dish
Mix graham cracker crumbs with melted butter and press into casserole.
Refrigerate while you prepare the filling.
- In a small bowl warm the water in the microwave and empty both packages of jello into the water, dissolve thoroughly.
- In a large bowl with mixer cream the cheese and the sweetener together until light an fluffy. Mix the jello into the cream cheese mixture then fold in the cool whip.
- Spread evenly over refrigerated crust. You can sprinkle some graham cracker crumbs on top if desired....put back into refrigerator for about 2 hours before slicing and serving.