No-Bake Gelatin Cheesecake Desserts
This sweet and easy Fourth of July dessert will please kids and adults. Layer a graham cracker crust between strawberry gelatin and a fluffy whipped cheesecake filling.
Servings and Ingredients
|2 (3 oz each) pkg Hy-Vee strawberry gelatin|
|4 c. water|
|2 (8 oz each) pkg Hy-Vee cream cheese, softened|
|½ c. Hy-Vee powdered sugar|
|1 tsp. Hy-Vee vanilla extract|
|1 (16 oz) container Hy-Vee frozen whipped topping, thawed|
|1 ¾ c. finely crushed Hy-Vee graham crackers|
|7 tbsp. Hy-Vee butter, melted|
|Fresh mint leaves, for garnish|
- Prepare gelatin according to package instructions using water. Pour into ten 8-ounce clear plastic cups. Place cups at an angle in a muffin tin. Chill for 4 hours or until set.
- In a large mixing bowl, beat cream cheese, powdered sugar and vanilla with an electric mixer until smooth. Gently fold in whipped topping. Transfer to a pastry bag fitted with a large star tip.
- In a small bowl, combine graham cracker crumbs and butter. Spoon over gelatin in each cup and spread evenly. Pipe cream cheese mixture over top. If desired, garnish with mint leaves.
460 Calories per serving
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 70mg
- Sodium: 250mg
- Total Carbohydrates: 37g
- Protein: 4g
Vitamin A 15%
Vitamin C 0%
Hy-Vee Seasons Summer 2015.