A Mushie Dessert That's Okay to Eat-- Basic Bavarian

I found this great recipe among all my grandmother's diabetic cookbooks. I altered it by using SF Jell-o and Cool Whip Free, but it works just the same. Tomorrow, I'll post variations. This is so versatile, I had to share.

Can you eliminate the 1/4th cup sugar or can you use Splenda. Cool Whip now has a sugar free topping. It looks good. thanks for sharing.

You can definitely use Splenda. I've been using Cool Whip Free, which for me is the better use of carbs and calories, but that's a personal choice. This recipe is delicious! I've made it for years.

I have a big ad across half the recipe so I can't see the right half :cursing:

Here you are, OregonDaisy.

This recipe is very versatile. Use it plain, add fruit, cubed gelatin, or layer two flavors.

1 3-oz package Jell-O Gelatin, any fruit flavor

1/4 cup sugar (you may substitute an equal amount of Splenda)

1 cup boiling water

3/4 cup cold water or non-citric fruit juice

1-1/2 cups Cool Whip or Cool Whip Free

Dissolve Jell-O and sugar in boiling water. Add cold water. Chill until slightly thickened, about one hour and 15 minutes. Stir in the Cool Whip until blended. Pour into a 1-quart mold, or 6-8 individual serving dishes. Chill until firm, at least 3 hours. Makes 6-8 servings.