Jollygood Lemon Squares

This is a YUMMY dessert that I make at least a couple of times come spring and summer. It is light and refreshing and soooo good. It's a cross between a lemon cheesecake and mousse....need I say more? I got the recipe from my good Canadian friend Mary, who is really good at cooking light and healthy food.

I actually couldn't find lemon Jello at the Commissary or any of the German stores, so I ended up making it with lime this time and I think it turned out just as good. Be your preference lemon or lime, both are a good option for this recipe!

Jollygood Lemon (or Lime) Squares

• 1 sm. pkg. lemon or lime Jello
• 1 c boiling water
• 1 1/2 c low-fat graham crackers -crushed
• 3 T butter - melted
• 1 T packed brown sugar
• 8 oz light cream cheese -softened
• 1 c sugar
• 2 T lemon or lime juice
• 1 tsp vanilla
• 2 tsp lemon or lime zest
• 4 c light cool whip -softened

In a sm bowl dissolve jello in boiling water. Refrigerate until slightly thick but not set (about 45-60 min.).

Meanwhile prepare crust: combine graham crackers and brown sugar and melted butter, stir well. Spray a 9x13 pan or pie plate with non-stick spray. Press crust mixture into bottom of pan - refrigerate.

Filling: beat together cream cheese, sugar, lemon juice, zest, vanilla, and thickened jello -blend well. Then FOLD in softened cool whip. Pour filling onto crust, spread until even and smooth. Chill 4 hours or overnight.

I like to eat it plain but it is also good served with berries and whipped cream or more cool whip. I actually made this dessert for tomorrow night's Bible study so I couldn't dig into it right away.....I did however lick that bowl CLEAN!

Here is a little video of my little kitchen helper, she is quite skilled with the measuring spoons! (sorry about the sideways angle, I can't seem to figure out how to rotate a video once it's on my computer and I keep forgetting NOT to shoot videos the long way on my camera.)