Yield: 1 Servings
|¾ cup||Walnuts; finely ground|
|¾ cup||Brown sugar|
|1 small||Box lemon jello|
|½ pint||Whipping cream; whipped|
|8 ounces||Cream cheese; softened|
|1 cup||Boiling water|
|1 large||Box raspberry gelatin powder|
|3 cups||Boiling water|
Combine all crust ingredients and press into 13x9 glass pan. Bake 350 for 20 minutes. Cool completely. Cream sugar and cream cheese together, set aside. Whip cream, set aside. Dissolve jello in water, cool slightly.
Combine cream cheese mixture and jello. Fold in whipped cream, and pour over crust. Allow to chill for at least 2 hours before pouring on topping.
Combine jello and water. Cool completely. Carefully pour jello on top of center. Pour over the back of a spoon so as to not dig a "hole" in the center. Chill until top is completely set. Cut into squares to serve. Keep refrigerated.
Posted to Bakery-Shoppe Digest V1 #197 by Fawn <Fawnann@...> on Aug 20, 1997