This jello recipe comes from my dear bunco buddy, Betty. When she made this sweet delight back in December for a monthly Bunco gathering, I devoured 2 huge servings in minutes. I would have had a third but I didn't want to be rude! Every single layer has its own distinct flayer, but when melded together... a pure balance of a sweet yet savory wonder. The top layer is packed with strawberries and crushed pineapple. The middle is a light and fluffy cream cheese filling and the crust is buttery and crunchy from chopped walnuts. You can't beat this. It's easy and made a great addition to our Easter dessert table! I tweaked the recipe just a bit to make the crust gluten free friendly. But you can easily use Nilla Wafers or Graham Crackers instead.
What you'll need: per 9 x 13 in baking dish
2 boxex GF Lively Lemon Cookies, crushed (found at Whole Foods)
1 cup chopped walnuts
1 8oz pkg cream cheese, softened
1/3 cup sugar
1 9oz container Cool Whip
1 6oz pkg strawberry jello
2 cups boiling water
1 10 oz pkg frozen sliced strawberries (or fresh)
1 20oz can crushed pineapple
1. Combine first layer ingredients. Lightly press mixture into a 9 x 13 in. baking dish and set aside.
2. For second layer, whip together the cream cheese and sugar with a hand held electric mixer. Then fold in the Cool Whip. Spread this mixture over the crust.
3. Dissolve the pkg of jello with 2 cups of boiling water. Add the frozen strawberries (or fresh) and let them melt a bit by stirring around. Add the whole can of crushed pineapples. Place mixture in the fridge until it starts to thicken. Pour the mixture over the second layer. Refrigerate for several hours or overnight.