For the filling: In a large bowl add the cherry jello then pour in the boiling water over and whisk until completely dissolved.Once crust is set, continue with the rest of the recipe. Pour into a 11×7-inch baking dish and refrigerate for 1 hour. For the crust: Into a large bowl add all ingredients and mix well.1/2 cup unsalted butter, room temperature. ![]() ![]()
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