Po Did a No No

Our new puppy Po is a large breed puppy and at 4 months 42 pounds and getting taller. He had never attempted to eat anything we had setting on the counter, however, this afternoon the smell of the Jell-o cheesecake was apparently more than he could resist.

I had mixed the jell-o cheesecake and had one in a graham cracker crust, one in a pie pan without a crust for my sister that is gluten intolerant, and what was left over, in a bowl in front of the sink.

If Po was going to be bad, I really am glad he dug into the one he did and with no mess. Well, he did leave one tell tell sign of pink on his side about the size of a dime and I am not sure how he managed to do that.

With that said, I will take the Jell-o Cheesecake to one sister for her birthday a tad early and the bowl with no crust that I intended to leave here, for the other sister and gluten intolerant to enjoy.

Po did a no no.

Jell-o Cheesecake an Easy Recipe

This Christmas won't be the same without mom, but to make it seem a little closer to normal we've decided to make a meal that reminded us of her and her fabulous cooking. It won't be ham or turkey on Christmas for us, instead the menu will consist of sloppy joe's, chili and potato Soup. Just like mom would do it, there will be a lot of food and plenty of desserts. Among the favorites for all generations are banana and pumpkin and zucchini breads, blueberry cobbler and lime and cherry Jello cheesecakes.
Christmas isn't all about gifts; Christmas is about Jesus' love. Family, good food and fellowship equal love for me. Try this recipe on your dinner table this holiday, and you may just end up with a new family tradition of your own.

Ingredients to make Jell-O Cheesecake:

• 2 cups graham crackers; crushed
• 1/4 cup butter;melted
• 9-inch X 13-inch glass cake pan

 

• 1 tbsp vanilla
• 1 can Milnot; chilled
• 1 cup sugar
• 1 small box of Jell-O; any flavor
• 8 oz cream cheese 

Instructions to make Jell-O Cheesecake:

1. Crush the graham crackers and then add the melted butter.
2. Mix well and press into a 9-inch X 13-inch glass cake pan.
3. Taking the chilled milnot whip it with one cup of sugar, add the vanilla and refrigerate.
4. Dissolve the Jell-O in one cup of hot water. Let cool.
5. Whip the cream cheese and add the cooled Jell-O. Slowly add the chilled milnot and pour into the crust. 
6. Allow it to set up, cut and serve.