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 posted this today, because my son asked for Jell-O all last week.  Yesterday, he found the graham crackers in the pantry and came to me with the sweetest smile, "Mom, can we make that one jell-o where you grind these crackers and then you put that white stuff on top and then the jell-o?"  I let him make most of it and he was so proud of himself.  In fact, when I tucked him into bed, we talked about how important it is for him to learn things cause he'll have his own house one day.  He replied, "I know.....I can cook now mom.  I can make ramen noodles and jell-o."  Those are the sweetest moments! 

  

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...the trifle dish was just for pictures.
• 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: