Low Carb

Directions:
Whip the cream until stiff. In a large bowl, soften the jello in 1/3 cup boiling water. When it is all dissolved, add 1/3 cup cold water.

Start adding the cream cheese, one piece at a time ( cut the two 8 oz. pacakges into four pieces each), and blend on the lowest mixer speed. When cream cheese is all incoporated, add the extract and mix on high until smooth.

Add the whipped cream, mix again until smooth, and pour into a pie plate to set.

Recipe makes one pie.