2 sm. boxes lemon Jello
1/2 c. red grapes, sliced
1/2 c. white grapes, sliced
1 (8 oz.) container Cool Whip
1 (3 oz.) pkg. cream cheese
1/4 c. sugar
2 c. boiling water
2 c. cold water

Dissolve Jello in boiling water, then add cold water. Reserve 1/2 cup Jello. Pour remainder into 9x13 inch glass baking dish or other container. Chill until just beginning to be firm 1/2 hour to 1 hour. Mix grapes into chilled Jello. Chill until firm, about another hour.

Mix reserved Jello, Cool Whip, cream cheese and sugar with electric mixer until smooth. Spread over chilled Jello.

One can substitute the regular Jello for the sugar free Jello, and the sugar for equal, following the instructions for substituting equal for sugar on the box. My experience has been that the sugar free Jello doesn't work quite as well in a mold as regular Jello. We serve this as a dessert, though.