Today’s Girl Scout Cookie recipe is: Lemon Chiffon Cooler

1 pkg. 3 oz. Lemon Jello-O
1 cup boiling water
8 oz. reduced fat or regular cream cheese
1/4 cup sugar
8 oz. tub non-fat whipped topping
1 pkg. Lemon Coolers cookies (crushed)

Prepare Jell-O with hot water only. Refrigerate until begins to set. (If set, leave out to soften.) Spread 3/4 crumbs in 9″ x 9″ pan. In bowl, blend sugar with cream cheese. Add Jell-O. Whip. Gently fold in one half or 4 oz. of topping. Spread mixture over crumbs.
Top with 4 oz. of topping. Refrigerate several hours. Garnish with 1/4 of crumbs just before serving.

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