Here’s a March Break dessert created by my beautiful 12 year old daughter.
First make space in your fridge to make space for the Jell-o cups and mixing bowl. We used eight 9oz clear plastic cups so you can see all the different layers.
In a mixing bowl mix two boxes of Sugar Free Jell-o and add two cups of boiling water, stir until dissolved. Then add 2 cups cold water.
Pour a ¼ cup of Jell-o into the cups. You will have a lot of Jell-o left in the mixing bowl. Put all the dishes and the mixing bowl in the fridge, let set until the Jell-o is firm. About 4 hours.
When the Jell-o in the mixing bowl is firm, prepare the whipped cream.
Whip 2 cups 35% whipping cream until stiff, not fluffy but really stiff. Take half of the whipped cream and fold it into the Jell-o in the mixing bowl, mix until combined. Spoon it in the cups and leave space to add the last layer. Smooth the top of the Jell-o with the back of a spoon.
Nutritional Facts: 8 servings