Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
8 ounces full-fat cream cheese, softened
1 cup powdered sugar, sifted
1 (3 ounce) package lemon gelatin powder
1 ½ cups boiling water
1 cup cold water
1 (12 ounce) container frozen whipped topping, thawed
Instructions
Mix graham cracker crumbs and melted butter until fully combined. Press the mixture evenly into a 9-inch springform pan and refrigerate for 30 minutes.
Dissolve gelatin powder in boiling water. Stir in cold water to reduce temperature.
Beat cream cheese and half the powdered sugar until smooth, then add remaining powdered sugar. Fold in cooled gelatin mixture until homogeneous.
Gradually incorporate thawed whipped topping into the mixture with a spatula, being careful not to overmix.
Pour the filling over the chilled crust and smooth the surface. Chill in the refrigerator for at least 4 hours or until set.
Garnish the top before serving, if desired.
Notes
Use homemade graham crumbs for customization. Ensure gelatin dissolves completely to avoid lumps. Refrigerate tightly sealed for up to 24 hours. For vegan adaptation, use agar-based gelatin and dairy-free cream cheese.
- Prep Time: 15
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg