by Kraft What’s Cooking

  • 1 cup boiling water
  • 1 pkg. (4-serving size) Jell-O Lemon Jelly Powder
  • 1-1/4 cups graham crumbs
  • 1/4 cup butter, melted
  • 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 cup half-and-half
  • 2 cups sliced fresh strawberries  or any fruit (I used rhubarb compote)


  • Add boiling water to jelly powder; stir 2 min. until completely dissolved. Refrigerate 45 min. or until slightly thickened.
  • Meanwhile, heat oven to 325ºF. Mix graham crumbs and butter; press about 3 Tbsp. onto bottom of each of 8 (125-mL) ovenproof jars. Place on rimmed baking sheet; bake 6 min. Cool.
  • Beat cream cheese and sugar with mixer until blended. Gradually beat in half-and-half; stir in jelly. Spoon into jars; top with strawberries.
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