St. Patrick's Jell-O Cream Cake



  • 1 1/2 sticks butter, softened
  • 1/2 cup brown sugar
  • 1 1/2 cup flour
  • 1 cup chopped walnuts or pecans

Cream Layer:

  • 1 - 3 oz package of Lemon Jell-O 
  • 1 cup boiling water
  • 1/2 cup sugar
  • 8 oz. package of cream cheese, softened
  • 8 oz. container of Cool Whip

Jell-O Layer:

  • 1 - 6 oz package of Lime Jell-O 
  • 2 cups boiling water
  • 1 cup cold water



  1. Make the crust. Cream together butter and brown sugar until smooth. Add flour and nuts to the mix. Press dough into buttered 9 x 13 inch pan. Bake crust for 10-15 minutes at 375 degrees. Let cool
  2. Make cream layer. Dissolve Lemon Jell-O with boiling water. Let this mixture cool. In a large bowl, cream together sugar and cream cheese. Fold whipped cream into the mixture. Add the cooled Lemon Jell-O and mix together. Pour cream mixture over cooled crust and chill until firm.
  3. Make the Jell-O layer. In a large bowl, dissolve Lime Jell-O with two cups boiling water. Add one cup cold water. Let the mixture cool. Pour on top of cream cheese mixture and return to refrigerator to cool completely. 
  4. Cut and enjoy! Refrigerate any leftovers. 

 Recipe & photo adapted from