Sharyl Lam Yuen, currently Grove Farm’s longest employed team member (27 yrs.) recalls her first paying job back in the 70’s, working in the Kapaʻa Big Save Snack Shop. Some of you may recall seeing pieces of these jell-o cheesecakes displayed in white styrofoam bowls covered with saran wrap, sitting on a bed of ice cubes. If not serving people on the hot food line or cashiering, Sharyl enjoyed learning to bake from the old-time baker, Nancy, who lovingly took the time to share some of her recipes and techniques.
Ingredients:
Crust:
| 2 blocks | butter, softened |
| 2 cups | flour |
| 1/4 cup | brown sugar |
| 1/2 cup | chopped nuts (mac or walnuts) - optional |
First Layer:
| 1 block | cream cheese, softened |
| 3/4 cup | sugar |
| 1 small box | lemon flavored Jell-o |
| 1 cup | hot water |
| 1 - 8 oz. | container cool whip |
Top Layer:
2 boxes
(3 oz.) | any flavor Jell-o |
| 1-1/2 cups | hot water |
Instructions
- Preheat oven to 350 degrees. Spray pan with non-stick cooking spray.
- Crust: Cream butter and sugar. Add flour and nuts (optional) and mix well. Pat hand with flour and spread dough on the bottom of 9 x 13” pan. Bake until light golden brown.
- While the crust is baking, prepare lemon Jell-o and set aside to cool.
- First Layer: With an electric mixer, cream sugar and cream cheese together. Add cooled Jell-o to mixture. Add Cool Whip and mix well together. Pour evenly over crust and refrigerate for at least 2 hours, until set.
- Top Layer: Mix Jello and let cool. Pour over cream cheese layer and refrigerate for at least 2 hours.
