Crust:
Mix 1 ½ c. graham cracker crumbs, 6 tablespoons butter and
1/3 cup sugar until moist. Press into 9X9 ungreased pan. Bake at 375 degrees
for 7-9 minutes.
Filling:
Make jello – follow speed method on the box. Don’t let it
completely solidify, needs to be a little runny. Mix 1 small container of cool
whip into the jello. Pour mixture into the crust.
Refrigerate until firm enough to cut.
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