Fall Jello Salad

1. 1

   Mix 2 cups of the cookie crumbs, 1/4 cup sugar and margarine in a 13 x 9-inch pan.

2. 2

   Press firmly onto bottom of pan.

3. 3

   Refrigerate. Beat the cream cheese and remaining 1/2 cup sugar in bowl until smooth.

4. 4

   Stir in 1/2 of the whipped topping.

5. 5

   Spread over crust. Stir boiling water into jello.

6. 6

   Dissolve.

7. 7

   Mix cold water and ice to make 1 1/2 cups.

8. 8

   Stir into jello until slightly thickened. Remove remaining ice.

9. 9

   Spoon over cream cheese layer.

10. 10

    Refrigerate 3 hours or until firm.

11. 11

    Spread remaining whipped topping over jello.

12. 12

    Sprinkle with remaining cookie crumbs.

13. 13

    Decorate with candy pumpkins or corn.

* Per serving · 4 servings · Values may vary.

No additional tips available.