My culinary shortcomings aside, I have trouble believing that even the most careful of cooks could craft the perfect "square" (single serving size) specimen featured on the cook book cover. Jello is just too, well, gelatinous a substance to assume the image of a plastic-perfect faux dessert worthy of a diner display case.
That said, I hope that the end result will be tasty enough to make up for its lack of plate appeal. Here are the ingredients and the how-to's that gave me such grief:
2 cups graham cracker crumbs
1/2 cup sugar, divided
1 stick melted butter
1 1/2 packages 8 oz cream cheese
1 8-oz tub Cool Whip
3 large fresh peaches peeled and sliced (I used 2 cans of peaches. What's canned fruit for if not Jello recipes?)
1 1/2 cups boiling water
2 cups ice cubes
Mix the graham cracker crumbs, 1/4 cup sugar, and the butter in a 13" x 9" pan and press the crumbs into the bottom of the pan. Beat the cream cheese and remaining sugar in a medium bowl until well blended. Whisk in 1 1/2 cups Cool Whip and spread over the graham cracker crust. Top with peaches (in my case, 1 can). Refrigerate until ready to use. Dissolve raspberry Jello mix in boiling water. Stir in ice cubes until melted. Refrigerate for 5 minutes, or until thickened. Whisk in remaining Cool Whip and spread over peach layer. Refrigerate 4 hours or until firm. Garnish with fresh raspberries and peach slices (this is where can number 2 came in).