This is one of those recipes I had since I was a kid. We weren't a jello family, but this was part of our holiday dinners and it is like dessert.
Graham Cracker Crust Jello
1 ½ c crushed graham crackers
¼ c sugar
½ c melted butter
Mix together and pat into bottom of 9x13 pan. Chill until set.
3 pkg (3 oz each) strawberry jello
3 c boiling water
1- 16 oz pkg frozen strawberries (optional)
1 – 20 oz can crushed pineapple w/juice (optional)
8 oz cream cheese- softened
1 c sour cream
¼ c sugar
In large bowl dissolve jello in boiling water. Add frozen strawberries and un-drained pineapple. Pour half the mixture into a 9x13 pan and refrigerate 1 hour or until firm. (make sure the jello is cool and starting to set before putting into the graham cracker crust or the crust will soften and start to float up into the jello) In mixer, beat cream cheese with sour cream and sugar; spread over chilled, set layer. Gently spoon remaining gelatin mixture on top. Refrigerate until firm. About 2 hours. (or you can use the cream cheese filling to top the jello instead of in the middle).