1/4 c. powdered sugar
1 c. graham cracker crumbs
4 T melted butter
1 (3 oz) pkg. pineapple jello (you can use lemon if you want)
1 c. boiling water
2 (8 oz) pkg cream cheese
1/2 c. sugar
1 t. vanilla
2 c. cool whip
Combine powdered sugar and graham cracker and butter and press into 9″ spring form pan.
Dissolve jello in the boiling water and stir until dissolved.
Chill until syrupy(about 1 hour)
In a large bowl, beat cream cheese until soft.
Add sugar and vanilla and beat until fluffy.
Add the jello mixture and beat lightly until blended.
Fold cool whip into cream cheese mixture. Pour into prepared graham cracker crust. Refrigerate at least 3 hours or more until set.
Can serve with toppings of fruit like cherry pie filling etc or drizzle with strawberry syrup.