1 (3 oz.) pkg. lemon Jello (plain or sugar-free)
1 tsp. unflavored Knox gelatin
1/2 cup boiling water
1 1/2 cups ice cubes
1 cup heavy cream
1 (9-inch) baked pastry shell or crumb crust

Put Jello and gelatin into blender container, cover and process at #1 (stir) to mix. Remove feeder cap and add boiling water while processing. When gelatin has dissolved, increase speed to #11 (liquefy) and add ice cubes, one at a time, through feeder cap opening.

When ice is liquefied, add cream. Continue to process until well blended and slightly thickened. Pour into prepared pie shell and refrigerate until firm, about 2 hours.

70 calories per serving if sugar-free gelatin is used.

Makes 8 servings.

Submitted by: Belle