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Grind up the graham crackers in your food processor if you don’t have crumbs. Add the melted butter and brown sugar.
Press the crumb mixture into a 9x13 baking pan. (don’t pack upward alongside the edges of the pan). Chill in the refrigerator or freezer until your other ingredients are prepped.
Boil 1 cup of water and pour over the lemon gelatin in a medium-size bowl. Stir to dissolve.
Cool the gelatin in the refrigerator for about 20 minutes, until it’s thick but not set.
In the meantime, using a mixer, beat the softened cream cheese and sour cream until completely smooth.
Add in the confectioner’s sugar and zest mixture, lemon juice and vanilla extract on medium speed.
Stir in the whipped topping.
Fold the cooled lemon gelatin into the cream cheese mixture. Taste mixture and add more lemon juice or lemon zest depending on preference.
Pour the cream cheese mixture over the graham cracker crust and smooth to the edges of the pan.
Refrigerate until set, 30 to 60 minutes.
Cut into bars and place a dollop of whipped topping on each piece and/or decorate with lemon slices, option.