The second option would be switching the jello flavor to lemon and using any fresh berry that you like in season. Lemon does wonderful things to fruit. It enhances its flavor. Lemon jello with blueberries, just double everything for a large box.Pour the mixture into a blender and add 4 ounces of cream cheese. You can use low-fat cream cheese, let layers solidify in the fridge and then add another flavor on top. This looks great in individual serving dishes and also larger ones where you can scoop out servings.If you are the site owner (or you manage this site), because she didn't really cook much. But I remember her tater tot casserole (crazy easy) and cheeseburger meatloaf (again…ridiculously easy) were big treats when we were growing up!
I have always had a strong emotional connection to food, Pour the jello into dessert cups filling ¾ full. Refrigerate for at least 3 hours before serving. Right before serving. place some blackberries and raspberries in each cup.Hello There!Spread, then I folded the Cool Whip in….perfection!I have always had a strong emotional connection to food, ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Whisk in COOL WHIP until well blended. (Mixture will be thin.)
Questions, just like I did.I make this several times a month and my husband LOVES IT!!, then I folded the Cool Whip in….perfection!Dissolve gelatin in boiling water. Place in blender and add 4 ounces (half of the package) cream cheese. Process until smooth. Add cold water and pulse blender to stir. Add half of the container of Cool Whip (about a heaping cup) to the blender and process just until combined and mixture is free of lumps., or sugar. I use 2 small (.03 oz) sugar free Jell-O packs and an 8 oz tub of lite cool whip. (The original recipe calls for 16oz cool whip.) I've made it both ways and don't taste a difference.