Melt sugar free jello (any flavor) in boiling water.
Stir well to dissolve and cool slightly.
Beat softened cream cheese until smooth and stir in cooled jello.
Lightly fold in heavy cream until well mixed.
Pour into serving dishes and put in fridge to chill at least 3 hours.
Combine complimentary flavors of sugar-free Jello and Kool-Aid in a 2-quart container and mix in boiling water.
Stir until the Jello is disolved.
Add cold water to make 2 quarts.
Pour into popsicle molds or dixie cups (with wooden craft sticks) and place in freezer until frozen.
he following ingredients: Sugar replacement, water, both boxes of sugar free jello. Separately, in
1 box of sugar free gelatin prepared as directed chilled, whip the cream until stiff peaks fold in splenda and vanilla. Layer in dessert cups and serve.
Mix 1 large box of sugar-free jello with 1 large container of lite Cool Whip.
Add 4 ounces of low-fat cottage cheese and 1 can drained pineapple.
Refrigerate.
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
Beat egg whites until foamy.
Add cream of tartar and xanthan gum and beat until stiff peaks form.
Add vanilla, flavor extract (such as almond, lemon, or orange), and Stevia.
Mix in a separate bowl protein powder, salt, and sugar substitute.
Fold the dry ingredients into the egg whites.
Pour into a greased fluted pan.
Bake at 350 for 45 minutes.
Allow to cool (unfortunately it shrinks). Slice and serve with fresh diced fruit and whipped cream.
Mix jello using 2 cups boiling water, 1/2 cup cold water. When jello begins to set, add other ingredients.
Place pineapple in boiler on stove top and heat to just a boil.
Add Equal and jello.
Place in Pyrex dish and add buttermilk.
Stir well and refrigerate.
Place milk, jello and ice cream in a pitcher with a tight fitting lid.
Shake vigorously until well blended.
Serve immediately in glasses.
Slice loaf angel food cake into 1-inch slices.
Place in bottom of 9 x 13-inch clear baking pan.
Mix jello with boiling water until dissolved.
Add cold water, pour over angel food cake slices.
Let jello set.
May frost in pan with Cool Whip or set in hot water and unmold, then frost with Cool Whip.
Make Jello according the package instructions MINUS 1/4 cup of water.
Refrigerate for 1 hour then stir in the apple sauce.
Refrigerate another hour and stir again.
Chill until set.
Bring 1 cup water with red hots to a boil in the microwave, stirring every 30 seconds, approximately, until the red hots have melted.
While very hot, add the jello and stir until all is dissolved.
Add approximately 1/2 cup ice to the mixture.
Stir to cool the mixture and dissolve the ice.
When the jello is slightly thick, add the chopped apples and celery to the mixture. Refrigerate.
(Sugar-free jello doesn't set as easily as the other, so I use less water than the directions call for.)
Freeze a sugar free jello cup.
Place it in your bullet or blender at home with a 1/4th cup of your favorite juice and blend it until smooth!
Cream margarine, sugar, 1 package of jello and eggs together in a medium to large bowl.
Add the rest of the ingredients.
Mix well.
Roll dough into one inch balls, then roll them in the additional box of jello and place on a greased and floured cookie sheet.
Flatten each with a fork. (Sometimes a little flour on the fork keeps it from sticking).
Bake 6-8 minutes at 350 degrees.
Mix water and cornstarch.
Heat until very thick.
Add sugar free jello.
Line pie crust with strawberries or sliced peaches. Pour thickened gel over top.
Chill and serve with any sugar free topping.
Mix well with wire whisk.
Cook in microwave on full power, stirring often, until boils and thickens.
Cool completely.
Add 8 oz. lite Cool Whip (there is a small amount of sugar).
Mix well. Pour into reduced fat graham cracker crust and chill.
Serve with a dollop of Cool Whip on top.
make jello and let get 1/2 way firm.
Carefully fold into whipped topping.
Chill until set and enjoy.
Mix cake as directed on box.
Add sugar-free jello powder to cake mix and swirl around in cake.
Bake as directed on cake mix. Serve topped with whip cream.
arnish with sliced lime and sugar-free cool whip and serve!