Fall Jello Salad
Ingredients
Instructions
- Mix 2 cups of the cookie crumbs, 1/4 cup sugar and margarine in a 13 x 9-inch pan.
- Press firmly onto bottom of pan.
- Refrigerate. Beat the cream cheese and remaining 1/2 cup sugar in bowl until smooth.
- Stir in 1/2 of the whipped topping.
- Spread over crust. Stir boiling water into jello.
- Dissolve.
- Mix cold water and ice to make 1 1/2 cups.
- Stir into jello until slightly thickened. Remove remaining ice.
- Spoon over cream cheese layer.
- Refrigerate 3 hours or until firm.
- Spread remaining whipped topping over jello.
- Sprinkle with remaining cookie crumbs.
- Decorate with candy pumpkins or corn.
- Serves 15 to 18.
Nutrition & Diet Analysis (per serving)
308
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).