3 oz. pkg. lemon jello
8 oz. light cream cheese, softened
1 graham cracker crust
1/2 c. boiling water
2 c. light whip topping
cherry pie filling
In small bowl, dissolve jello in boiling water. Set aside. Beat cream cheese with electric mixer until smooth. Gradually beat in jello. Fold in whipped topping. Spoon into crust. Chill 4 hours or until firm. Serve topped with cherry pie filling.
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