1 package (3 oz.) green Jell-o
1 package (8 oz.) cream cheese*
1 tablespoon lime juice
1 cup whipping cream (or evaporated milk)*
1 tablespoon sugar
1 lime, for garnish (optional)
Dissolve Jell-o in 2/3-cup boiling water. Be sure Jell-o crystals are completely dissolved. If needed reheat Jell-o and water in microwave for 30 seconds to finish dissolving crystals. Add 2/3-cup cold water and lime juice. Soften cream cheese and beat until smooth. Gradually beat Jell-o into cream cheese. Place bowl in refrigerator to partially set mixture (mixture will resemble thick cake batter).
Add sugar to cream and stir to dissolve. Whip cream until firm peaks form. Fold whipped cream into partially setting Jell-o mixture. Spoon into cups, dishes, or parfait glasses. Garnish with a twist of lime or lime zest. Refrigerate 1 to 4 hours to finish setting Jell-o.
* FAT-FREE OPTION: Use fat-free cream cheese. Substitute skim evaporated milk for cream. To whip milk, place undiluted evaporated milk, bowl and beaters in freezer to chill until ice crystals form around edges of bowl. Whipped evaporated milk will not be as stiff as whipped cream and will not keep its shape long. Immediately fold whipped milk into partially setting Jell-o and cream cheese mixture.
VARIATION: Try other flavors Jell-o for fun colors and flavors.