Lemon No-Bake Cheesecake Squares

• 1 pkg lemon-flavoured jelly powder (I used the light kind)
• 1 cup boiling water
• 1-1/2 cups crushed, low-fat graham crackers
• 3 tbsp light butter or margarine, melted
• 1 tbsp packed brown sugar
• 8 oz light cream cheese
• 1 cup sugar (could be optional lol)
• 2 tbsp lemon juice, fresh is best
• 2 tsp grated lemon zest
• 1 tsp vanilla
• 4 cups light frozen whipped topping, thawed

- In a small bowl, dissolve jelly powder in boiling water. Refrigerate until slightly thickened, but not set. (about 40-45min).
- Meanwhile, prepare crust. In a small bowl, combine graham crums, melted butter and brown sugar. Stir well using a fork. Spray a 9 x 13-inch baking pan with non-stick spray. Press crumb mixture evenly over bottom of pan. Refrigerate while you make the filling.
- To prepare filling, beat together cream cheese, sugar, lemon juice, lemon zest, and vanilla on high speed of electric mixer. Beat until smooth. Add thickened jelly and beat on medium speed until well blended. Fold in whipped topping.
- Pour lemon mixture over prepared crust and spread evenly to edges of pan. Refrigerate for 4 hours or until set. Cut into squares and serve. Makes 24 squares

Per square: 133 calories, 4.5g fat, 0.5g fiber -- 3pts per square