I found this recipe in the book, "Hawaii's Best Local Desserts," by Jean Watanabe Hee.
I changed the Jell-o colors to red and blue for the holiday. It's kind of
nasty looking, I'm sure the original green and red would look good for XMAS.
Of course, I also altered the recipe, since it was not to my liking....I can't help myself.
CRUST
In gredients:
1-1/2 cups butter (3 blocks)
1/2 cup sugar
2 cups flour
1-1/4 cup macadamia nuts, chopped
The crust calls for mac nuts, or any nuts, but since I was making it for Auntie Becky, ixnay on the uts-nay, since she's allergic. Eh, who needs, em.
Beat butter and sugar. Add flour, and nuts - if you're using them, mix well.
Press into a 9x13 pyrex pan. Pyrex works best since it allows you to see the pretty layers.
Bake at 350 degrees for 15 minutes. Cool.
Finally the stuff is whipped, when soft peaks form. Set it aside, or pour it into another bowl, cause you'll need this one to mix up more stuff.
Beat the cream cheese and sugar, til well blended.
Combine it with the cooled cherry Jell-o mixture.
Now carefully add in the whipped cream and blend well.
Pour over the crust, refrigerate at LEAST 3 hours to set.
Let's get this straight. I HATE WHIPPING whipping cream. God, it annoys me. You have to have the bowl chiled and it's just, a pain. I was thinking of using cool whip instead, but I didn't try it. If you do, let me know how it goes. Did I say I hate whipping cream?
Don't make the same mistake I did, and jump the gun, or an ugly little pool of pink will disturb your top layer. Phooey.
Dissolve the blue Jell-o with hot water. When cool, carefully pour over the first layer. Refrigerate.
Try it with other colors, I'm sure it'll work out nicely.
FIRST LAYER
In gredients:
1 box black cherry Jell-o (3 oz)
1 cup hot water
1 package cream cheese (8 oz), room temp
3/4 cup sugar
1 cup whipping cream (half pint) whipped
SECOND LAYER
In gredients:
1 boxes blue raspberry Jell-o (3 oz each)
4-1/2 cups water