1 small pkg sugar free jello (any flavor) 1/2 cup boiling water 1 cup heavy cream 16 oz cream cheese, softened
In a small bow, dissolve jello in the boiling water, stirring for 2-3 minutes. Chill until no longer warm. In a small bowl, whip the cream until stiff. In a medium bowl, using the same beaters used for the cream, beat the cream cheese until fluffy. Gradually add tiny bits of the still liquid jello to the cream cheese, beating well after each addition. If you add the liquid too quickly, you'll end up with a curded mess. Gently fold in the whipped crea,. Spread mixture in a 10' glass pie plate; chill till set, several hours. Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BUTTERFLYSONGS.
I used neufchatel (low fat cream cheese) - adds a little more tanginess..it came out a very pretty pink color using raspberry jello...oh and I used cool whip, which probably also changed things too. Less calories, a few more g sugar..tasty though!
Oh my this is so good! You dont even miss the crust. Really Great for a low carb diet, I've been wanting something sweet all week and this satisfys the craving. Will definatly make again, very easy to follow as well.