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Add a photoServings: 6
Ingredients
- 1 (3 ounce.) pkg. cherry Jello
- 1 can pitted bing cherries (save juice)
- 1 sm. pkg. Philadelphia cream cheese
- 1 (3 ounce.) pkg. lemon Jello
- 1 c. whipping cream
Directions
- Make cherry Jello as directed on package using cherry juice in place of part of the cool water. Set partially and add in cherries. Pour in ring mold and allow to set.
- Soften cream cheese to room temperature and soften a bit with a tsp. or possibly so of lowfat milk so it is smooth and creamy. Combine 1 package lemon Jello with 1 c. warm water and let stand at room temperature till cold, but not hard. Whip cream and add in cream cheese, stir. Add in lemon Jello and stir gently till blended. Pour on top of cherry mold and allow to set overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 6 servings | |
| Calories 272 | |
| Calories from Fat 109 | 40% |
| Total Fat 12.37g | 15% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 187mg | 8% |
| Potassium 119mg | 3% |
| Total Carbs 38.58g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 33.92g | 23% |
| Protein 3.87g | 6% |
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