Crust:
3 Cups of Graham Cracker Crumbs
2/3 Cup Sugar
12 TBLS Melted Butter
Cake:
6 oz. Lemon or Lime Jello
2 Cups Boiling water
3 x 8 oz. Packages of Cream Cheese
1/2 Cup Sugar
2 TBLS Lemon or Lime Juice
1 Regular Sized Cool Whip Tub
Process:
1 – dissolve Jello with Boiling Water. Set aside until slighting thickened
2 – Combine Graham Cracker Crumbs, Sugar, and Butter
3 – Set aside 1/3 Cup for cake topping.
4 – Press mixture into bottom of 9×13 cake pan.
5 – Beat Cream Cheese, Lemon or Lime Juice, and Sugar Together.
6 – Beat in slightly thickened Jello Gellitan.
7 – Fold in Cool Whip to Mixture well.
8 – Poor into Graham Cracker Pan.
9 – Top with reserved Graham Cracker Crumbs.
10 – Refrigerate overnight.