1 1/2 c. graham cracker crumbs
1/4 c. brown sugar
6 T. butter, melted
2 pkgs. sugar free lemon jell-o (other flavors can be used as well)
1 c. boiling water
3, 8oz pkgs, cream cheese, softened
1 1/2 c. confectioners sugar
2 c. cool whip, thawed
In large bowl, combine the crumbs, brown sugar and butter. Press firmly in a sprayed 9x13 pan. In a small bowl, combine jello and water until gelatin is dissolved. Allow to cool to room temperature. In large bowl, beat cream cheese and powdered sugar until creamy. Pour in the jello. Add cool ship. Beat until completely combined. Mixture will be runny at first, but keep beating until it all comes together and begins to thicken. Pour into crust and refrigerate at least 4 hours, or overnight, before serving. Keep refrigerated. (I topped it with fresh blueberries, but you could also use pie filling.) This dessert is very refreshing. It does have a different kind of texture, (spongy) because of the gelatin, but still delicious!
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