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In a small bowl, dissolve Jello in the boiling water, stirring for 2-3 minutes. Chill until no longer warm. In a small bowl, whip the cream until stiff. In a medium bowl, using the same beaters used for the cream, beat the cream cheese until fluffy. Gradually add tiny bits of the still liquid Jello to the cream cheese, beating well after each addition. If you add the liquid too quickly, you'll end up with a curdled mess. Gently fold in the whipped cream. Spread mixture in a 9 1/2-10 glass pie plate. chill till set, several hours. Makes 8-12 servings 8 very large servings 3 carbs each 10 servings 2.5 carbs each 12 servings - 2 carbs each
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