Cheesecake Jell-O

We love our mother, but there is a strict rule all us kids agree to- NEVER let mom cook!  She breaks that rule now and then when we're not watching her carefully enough.  One afternoon I gathered the things needed to make this jell-o when she proudly announced that she had already made it.  My sister and I gave each other "the look" and investigated the fridge.  Sure enough, there on top was the cheesecake jell-o.  The crust layer had huge junks of cracker in it- "Mom, how did you grind the crackers up?"  "Oh, I just put them in a Ziploc bag and hit them with the rolling pin".  Hmm.  "Mom, how did you make the cream cheese mixture?"  "Oh, I just cut junks of cream cheese up and mixed everything with a potato masher."  Hmm.  "Mom- where's the jell-o?"  Oh, I couldn't find any, so I just cut some strawberries up and put them on top.  I wish we had taken a picture-you can probably imagine what it looked and tasted like :)

 I think my boys love cheesecake jell-o because it's like having dessert with dinner.  Isn't that against the rules!  You could serve it as a dessert, but your kids will think you're 'totally cool' if it's part of dinner.  It adds beauty and sweetness.

 

RECIPE

1 1/2 packages graham crackers (the packages in the box)

1 stick butter, melted

2 TBL + 1/4 C. sugar, divided

8 oz cream cheese

1 container frozen whipped cream

1 (6 oz) box raspberry jell-o 

1 small bag frozen berries

* Dissolve jell-o in 2 cups boiling water.  Add only 1 cup cold water and set aside to cool.  In a food processor, grind graham crackers until fine crumbs.  In a large bowl, melt butter; add 2 TBL sugar and mix together with a fork.  Add graham cracker crumbs and mix until everything is moist.  Press the crumbs into the bottom of a 9X13 pan and then stick it in the freezer while you mix the next layer.  Use the food processor again to mix the remaining sugar, cream cheese and whipped cream together.  Scrape down the sides and mix until everything is smooth.  Spread the cream mixture on top of the graham cracker layer and place it back in the freezer for about five minutes.  Mix the frozen berries with the jell-o.  Gently pour the jell-o over the cream layer and refrigerate until the jell-o has set.  (Cover it with Saran wrap about an hour after you put it in the fridge).

Tips:

• I usually put this in a clear 9X13 pan, but it worked well in the Trifle dish.  It's pretty when you can see all the layers.
• I know a lot of people make something similar with pretzels on the bottom- I personally like the flavor of the graham cracker crust better.  
• Make sure you let the crackers grind long enough-it's almost like a powder:
  
  Using the food processor for the cream mixture makes it so you don't have to soften anything.  It blends everything coming right out of the fridge and freezer perfectly.  If you don't own a food processor- it's worth buying.  I use mine every week.  Walmart has an off brand that works well and it's only $35.
• Make sure the cream mixture seals off the crust layer.  If the jell-o seeps through it will make the crust soggy.  
• Mix it up by using strawberry or cherry jell-o.  Now and then we'll use peach jell-o with frozen peaches on top- that's a fun variation.
•  My boys won't eat the berries, so I leave them out when I make it for our family- so sad because the berries make it beautiful (and somewhat healthy).