Jello cream cheese bars are a tripled layered dessert with a shortbread crust, cream cheese center, and jello top. Perfect dessert to share at your next family get together.
This yummy recipe comes from my mom. My mom always loved baking and this happens to be one of her go to desserts for family parties.
This triple layered dessert has a little bit of everything for everyone.
- Crunchy: The bottom layer is a shortbread crust with walnuts crumbled in for just the right amount of crunch.
- Creamy: The middle layer is for all the decadent cream lovers. Cream cheese with a hint of orange giving all the cooling vibes.
- Sweet: And of course for the sweets lover the top strawberry Jello layer.
If you like bar desserts you've got to try my sweet potato haupia pie bars or pumpkin crunch bars.
Ingredients for Jello cream cheese bars
- For the crust layer
- 1 ½ cup all purpose flour
- ¾ cup unsalted butter
- ½ cup walnuts, diced
- For the cream cheese layer
- 1 cup hot water
- 1 package orange Jello
- 8 ounces cream cheese
- 1 (8 ounce) tub Cool Whip
- ¾ cup granulated sugar
- For the Jello layer
- 3 cups hot water
- 2 (3 ounces each) package strawberry Jello
- 1 (0.25 ounce) packet of gelatin
You can use any Jello flavors you wish, however this is my favorite combination.
Jell-O is a gelatin dessert that began in 1881 and became popular in the 1930s and 1950s. There have been over 50 different flavors of jello over the years.
How to store jello cream cheese?
This dessert is eaten cold. It can be stored covered in the refrigerator for about 5 days.
How to make Jello cream cheese?
Pre-heat oven to 375F. Spray not stick cooking spray or butter a 9x13 pan and set aside.
In a medium mixing bowl add flour, butter, and walnuts. Mix until butter is well combined with the flour and walnuts. Pour mixture into the bottom of the prepared pan and use your hands to press down the mixture evenly.
Bake at 375F for 15 minutes or until the crust just begins to turn golden brown. Remove from the oven and set aside to cool completely.
Next combine 1 cup hot water and orange jello. Whisk until dissolved. Set aside to cool.
In a large bowl add cream cheese, Cool Whip, and sugar. Whisk until well combined. Then add cooled orange jello to the mixture and whisk until smooth and well combined.
Then pour this mixture over the completely cooled crust. Place in the refrigerator for at least 2 hours or until firm. Do not rush this step.
Once the cream cheese layer has chilled and is firm you can start the top Jello layer. To a medium size bowl add 3 cups hot water, strawberry jello, and gelatin. Whisk until Jello dissolves. Allow to cool. Before the jello sets, slowly pour over the cream cheese mixture. Cover pan and carefully transfer to the refrigerator to cool and set, at least 2 hours. ENJOY.
Jello Cream Cheese Bars
Equipment
Ingredients
For the crust layer
- 1 ½ cup all purpose flour
- ¾ cup unsalted butter
- ½ cup walnuts chopped
For the cream cheese layer
- 1 cup hot water
- 1 3 ounce package orange Jello
- 8 ounces cream cheese
- 1 8 ounce tub Cool Whip
- ¾ cup granulated sugar
For the Jello layer
- 3 cups hot water
- 2 3 ounces each packages strawberry Jello
- 1 0.25 ounce packet gelatin
Instructions
- Pre-heat oven to 375F. Spray not stick cooking spray or butter a 9x13 pan and set aside.
- In a medium mixing bowl add flour, butter, and walnuts. Mix until butter is well combined with the flour and walnuts. Pour mixture into the bottom of the prepared pan and use your hands to press down the mixture evenly.
- Bake at 375F for 15 minutes or until the crust just begins to turn golden brown. Remove from the oven and set aside to cool completely.
- Next combine 1 cup hot water and orange jello. Whisk until dissolved. Set aside to cool.
- In a large bowl add cream cheese, Cool Whip, and sugar. Whisk until well combined. Then add cooled orange jello to the mixture and whisk until smooth and well combined.
- Then pour this mixture over the completely cooled crust. Place in the refrigerator for at least 2 hours or until firm. Do not rush this step.
- Once the cream cheese layer has chilled and is firm you can start the top Jello layer. To a medium size bowl add 3 cups hot water, strawberry jello, and gelatin. Whisk until Jello dissolves. Allow to cool. Before the jello sets, slowly pour over the cream cheese mixture. Cover pan and carefully transfer to the refrigerator to cool and set, at least 2 hours. ENJOY.
Video
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I'd love it if you share a link with a photo instead. Mahalo!
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I live in Canada and
my Coolwhip container reads "one litre" Is this weight or volume or? Should I just measure out 8 ozs. in my measuring cup? Wanting to make it as it looks so yummy.
The 8oz tub is about 3 cups or 226 grams. I believe the 1 liter tub is about 4 cups.
I whipped my own heavy whipping cream as a cool whip substitute. It made a big difference. So much more delicious.
Nice!
I do that too, use real whip cream. Yum!
👍🏼👍🏼👍🏼
Sounds yummy!
I attempted to make this for the first time and I cut the parchment paper to fit the pan! the jello layers ended up floating the whole crust and cream cheese layer....I'm going to try um again but I may just stick to buying um from zippys!
Aloha Vonne. When the jello sinks below the cream cheese layer that means the cream cheese layer was not set enough and/or the jello layer was too warm. Make sure everything is set and cool before pouring in. Hope it works well next time. Happy Holidays.
I've made this several times and it is absolutely delicious. I add pecans with walnuts as well. I would like to make it with brown sugar. Has anyone tried it?
Aloha Sunnie. You can use brown sugar if you'd like. It will give it a little more of a molases flavor.
My mother used to make this for us when we were kids. It was our favorite. Do you think I can sub toasted almonds for walnuts? My son is allergic every nut except for almonds. Thank you.
Aloha. I've never tried it, but I think that could also work. Let me know how it goes. Mahalo.
Aloha I just want to thank u for your time and effort for all the Ono recipes I’ve made a lot from you !! Thank u again aloha
Aloha Kim. So great to hear. Thank you for sharing.
I misplaced my recipe I had since 1970 in storage and that one used Avoset, cream cheese and cool whip for the middle layer with lime jello. What's a substitute for Avoset?
Sorry, I'm not sure. This is how I make my recipe. Not sure any other ways.
Aloha Relle, I love this and will try to make it, however my mom and sisters do not like nuts. is there a different way to make the crust? or can i jus leave it out?
Aloha. You can leave the nuts out if you wish. Hope you enjoy. Have a great day.
I've tried it a couple of times. The first came out upside down(lol)
But now I know, You gotta use a hard sturdy pan and not those disposable ones. But it was still good. And I use cashews. Very yummy. My ohana loved it. Mmmmmmm. Mahalo
One tip, be sure that the layer sets fully and the jello is cooled prior to pouring it over. If it isn't quite set and the jello is still warm it will melt and turn upside down. Still yummy though.
I plan to try this recipe instead of my usual one I use because I really likes Relle's recipes. Question about the crust...no sugar added? Is this correct?
You can add it if you'd like.
Great recipes on your site! Made this for the holidays using raspberry and lime. Flavors were great but noticed my cream cheese layer didn’t quite set. Then I noticed 1 envelope of unflavored gelatin was NOT listed
Hi. Thank you for reaching out. The middle cream cheese layer doesn't include gelatin. The gelatin is for the top jello layer. The middle should be a soft set, not firm like jello would be. Hope this helps. Happy holidays.
Do you have to use orange jello in the cream cheese layer? What can I replace that will add no flavor just keep it as cream cheese flavored. Or do I not need a substitute?
The flavor isn't very strong in that layer. If you don't like orange, you can use another flavor. The jello helps with taste and consistency. I've never tried making it without it.