Jello Cream Cheese Cookie

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We had this often growing up in Hawaii at family parties.  It's a combination of a cookie crust with a cream cheese middle topped with strawberry Jello.  It's easy to make in 3 separate steps, just waiting for each layer to set is tough :-).  At least it's easier than the 7 layer Jello.  I found it's easy to share cut in pieces served in a bento box and fits better in my tennis cooler to share the aloha.

This is made in 3 steps starting with the cookie crust, followed by cream cheese mixture in the middle and finished with the strawberry Jello.

 

Ingredients

Cookie crust

  • 8 oz unsalted butter, room temperature
  • 1/4 C sugar
  • pinch of sea salt
  • 1/2 t vanilla 
  • 1/2-3/4 C finely chopped walnuts
  • 2 C flour

Cream Cheese Jello Layer

  • 1 C heavy cream
  • 8 oz cream cheese, room temperature 
  • 1/3 C sugar
  • 3 oz lemon Jello
  • 1 packet plain gelatin (.25 oz) +1/4 C water
  • 3/4 C water

Strawberry Jello Layer

  • 6 oz strawberry Jello
  • 1 packet plain gelatin (.25 oz)
  • 3 C water

Directions for cookie crust

  1. Preheat oven to 350 F
  2. Grease and flour a 9" x 13" baking pan, set aside
  3. Combine finely chopped walnuts with flour, set aside
  4. Cream butter, sugar, salt, vanilla until combined
  5. Add the walnut flour mixture until combined
  6. Spread into prepared pan evenly, I use gloves to keep from sticking to my fingers
  7. Bake 30 minutes until lightly browned
  8. Cool and set aside while preparing the Cream Cheese layer

 

Directions for Cream cheese Jello Layer

  1. Use a large glass measuring cup
  2. Add 1/4 C room temperature water
  3. Sprinkle the plain gelatin packet and lemon Jello until the powders are hydrated, about a few minutes
  4. Add 3/4 C boiling water and stir until completely dissolved, set aside to cool slightly
  5. Use a stand mixer with a whisk attachment
  6. Add heavy cream and whip on medium high for stiff peaks, about 5 minutes, transfer to a bowl and set aside
  7. Using same stand mixer bowl, cream the sugar and cream cheese with the whisk attachment on medium speed
  8. Add the whipped cream into the bowl
  9. Set the mixer to low speed and pour the warm lemon Jello, mix until smooth
  10. Pour on the cooled cookie crust and refrigerate about 2 hours (or the freezer if in a hurry) until set

 

Directions for Strawberry Jello Layer

  1. Add 1/2 C room temperature water to a large measuring cup 
  2. Sprinkle the plain gelatin packet and strawberry Jello until the powders are hydrated, about a few minutes
  3. Add 2 1/2 C boiling water and stir until completely dissolved, set aside to cool before pouring over cooled cream cheese layer (or use ice cubes to cool it quicker)
  4. Cut into serving pieces with a sharp knife, use a spatula to get the first piece out of the corner
  5. I like to use cupcake paper wrappers for individual servings or straight from the pan