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Cherry Mousse

1/2 C Water
1 PKG Sugar Free Cherry Jello
1 (8 oz) PKG Cream Cheese, Room Temp
1-1/4 C Heavy Whipping Cream
2 T Splenda
1/4 t Almond Extract

Place bowl, beaters, and heavy whipping cream in freezer to chill.

Microwave water for 1 minute and 30 seconds, or until boiling. Add jello and mix well until dissolved. In another bowl, stir the cream cheese and then slowly add the jello mix. Mix until well combined and smooth.

Remove bowl from freezer. Add heavy whipping cream, splenda, and almond extract. Beat into whipped cream. Fold into jello mixture and mix well. Chill.

NOTE: this recipe is also good with Pineapple jello, coconut extract, and unsweetened coconut on top.

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