1 large box (6-oz) sugar free lemon jello
3 cups boiling water
2 cups sour cream
2 teaspoons lemon juice
1 packet Splenda

Mix package of jello with boiling water and add 1 tsp. lemon juice.

Stir well.

Refrigerate for 30 minutes (this is important otherwise it will separate).

Mix into jello, 1 cup of the sour cream, using an electric mixer.

Pour into 6 ramekins. Chill for 2 hours.

Mix the remaining cup of sour cream, 1 teaspoon lemon juice and the splenda.

After the jello has set, spoon the sour cream mixture on top.


molly's note:you can sub lime jell-o and lime juice for lemon