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Jello Cream Cake



1 cup butter

1/2 cup chopped nuts

1 1/4 cup flour

1/4 cup brown sugar

Middle Layer

1 small box lemon or lime jello

1 cup hot water

8 oz pkg cream cheese-softened

8 oz frozen whipped topping - thawed
or 8 oz heavy cream-whipped

3/4 cup sugar

Top Layer

2 small boxes any flavor jello

3 cups hot water



Mix all ingredients and press into bottom of 9x13 inch pan.

Bake at 375 deg for 15 minutes then set aside to cool.

Middle Layer

Dissolve the jello in the hot water and set aside to cool.

Cream the sugar and cream cheese together.

Fold in the whipped topping (or whipped cream)

Stir in the cooled jello and pour mixture over the cooled crust and place in fridge until firm.

Top Layer

Dissolve the 2 boxes jello in the 3 cups hot water and let it cool.

After it has cooled completely, carefully pour over the cream cheese layer.

Refrigerate at least 1 hour or until ready to serve.

Cut into squares to serve.