Light Lemon Cheesecake Dessert
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 pkg. (3 oz.) lemon jello, dissolved in 1 cup boiling water
1 tub (8 oz) extra creamy Cool Whip
Whip cream cheese, sugar and vanilla until light and fluffy. Gradually whip in the jello mixture until well blended and smooth. Fold in the Cool Whip until incorporated completely. Pour into dessert dishes or a 9x13 crust of your choice. (This is also delicious with the shortbread-type flour-butter-nut crust). I like to garnish the top with a dollop of whipped cream and a lemon twist and a mint leaf. I have also made a sugar-free light version of this using the sugar free jello, Neufchatel cheese and light Cool Whip.