Ingredients:
30 square shortbread cookies, finely crushed
3 Tbsp. margarine, melted
3/4 c. boiling water
1 pkg. (3 oz.) lemon flavor gelatin
1 c. ice cubes
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
1 tub (8 oz.) frozen whipped topping, thawed, divided
1 c. fresh blueberries
Directions:
Line a 9x13 baking dish with aluminum foil, with ends of foil extending over sides. Mix cookie crumbs and margarine; press onto bottom of prepared pan. Refrigerate until ready to use.
Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Add ice; stir until melted. Beat cream cheese and sugar in a large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 c. whipped topping; pour over crust.
Refrigerate 4 hours or until firm. Serve topped with remaining whipped topping and berries.
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