mercredi 24 février 2016


1 small box sugar free Jello, any flavor
1/2 cup boiling water
1 cup heavy cream
16 ounces cream cheese, softened

In a small bowl, dissolve the 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 curdled mess. Gently fold in the whipped cream. Spread the mixture in a 10-inch glass pie plate; chill till set, several hours.
Makes 8 servings
Do not freeze

Aucun commentaire:

Enregistrer un commentaire