Use the print button 
on your browser
to print this recipe.

Black Cherry Cream Cheese Pudding from Nancy

½ Cup cream
½ Cup cream cheese
3 Tbsp. Splenda (heaping)
1 egg
1 prepared snack-size Jello brand Black Cherry sugar-free gelatin dessert
1 tsp. vanilla

Blend all six ingredients in a mixing bowl and then whip on high speed until smooth and fluffy. The fluffier the better. Pour it into a small shallow casserole dish and bake uncovered at 400° F for 30 minutes, until mixture has a skin on top and doesn't look like it would pour out of the dish easily.

Remove from oven and let cool. Refrigerate for 2 hours. Spoon into serving dishes. I have no idea what the nutritional information is, perhaps someone can help here?

It's great, by the way. The black cherry Jello, liquefied by the heat of the oven, re-gels on the bottom of the dish during refrigeration. I loved it!