Ingredients Jump to Instructions ↓

  1. from Pam's LC recipe webpage

  2. This recipe is modified from the recipe by Jell-O in their 1973 book "The New Joys of Jell-O"

  3. 11/3 oz package sugar free red Jell-O (cherry, raspberry or strawberry)

  4. 11/3 oz package sugar free orange Jell-O

  5. 11/3 oz package sugar free lime Jell-O

  6. 11/3 oz package sugar free lemon Jell-O

  7. 2 Cups heavy whipping cream

  8. 3 packets of artificial sweetener

  9. 4 cups boiling water

  10. 1-1/2 cups cold water

  11. 1 cup boiling water and adding

  12. 1/2 cup of cold water in each. Pour each flavor into separate pans (loaf pans work well for this) Chill until firm...about 3 hrs. While that's chilling, whip the heavy cream and artificial sweetener until you have stiff peaks and put in the fridge for later. After your Jell-O loaves are firm, prepare the lemon Jell-O with

  13. 1 cup boiling water and let chill until SLIGHTLY THICKENED (about an hour). Take your Jell-O "loaves" and using a butter knife, slice into approx. half-inch cubes. Using a rubber spatula, loosen from the loaf pans into a large mixing bowl and put aside. Carefully blend the lemon Jell-O and the whipped cream in a large bowl. Fold the Jell-O cubes into this mixture and pour into a springform pan and chill overnight or until firmed up. After it's firmed up, and you're ready to serve, you can remove the outer ring of the springform pan and cut into slices.


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