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2 pkgs. sugar-free jello
(raspberry is great, but experiment w/others!)
1 c.boiling water
3/4 of an 8oz. pkg.
1 c. heavy cream
2 c. ice water
How To Prepare:
Dissolve jello in 1 cup boiling water in a large bowl. Blend in cubed cream cheese. Add heavy cream, blend well. Add 2 cups of ice water, and blend until texture thickens slightly-just below whipped cream consistency. Pour into 9X13 pan (or a jello mould). Refridgerate for 1 hour or desired texture (less time is like a mousse, more like a creamy jello). ENJOY!
Number of Servings:
Carbs per serving - include all nutritional information if known: