b'Strawberry Jello & Cream CheesecakeRonalyn RosalesDirectionsPreheat oven to 350F. Mix crust ingredients in a 9x13 baking dish, press into bottom, bake 18-20 min, cool. Mix boiling water with lemon jello and sugar in a small bowl. Mix cold water and Knox gelatin in a separate cup, then combine with lemon jello. Blend cream cheeses in a large bowl, add lemon jello mixture, blend until creamy. Add cool whip, blend until smooth. Pour over cooled crust, refrigerate for 1 hour until rm. Mix strawberry jello withboilingwater,mixcoldwaterandKnoxgelatin,combine withstrawberryjello.Ensuremixtureislukewarm,pourover cream cheese layer, refrigerate until rm. Set overnight before serving. Enjoy!Recipe MeasurementsCrust:2 sticks unsalted butter (room temperature)2 cups AP our3/4 cup brown sugar1 cup crushed nuts (macadamia or walnut)Strawberry jello top layer:6 oz strawberry jello1 packet Knox gelatin2 cups boiling water2 cups cold waterLemon avor Cream cheese middle:3 oz lemon jello1 packet Knox gelatin8 oz cool whip (thawed)16 oz cream cheese (room temperature)1/2 cup white sugar1 cup boiling water1 cup cold water'