Prepare the red, orange and lime Jell-O separately, disolving each in 1 cup boiling water and adding 1/2 cup cold water in each. Pour each flavor into separate pans (loaf pans or small square baking pans.) Chill until firm — about 3 hours. Meanwhile, whip the heavy cream with Splenda until you have stiff peaks. Cover and refrigerate.

After Jell-O squares are firm, prepare the lemon Jell-O with 1 Cup boiling water and let chill until slightly thickened (about 1 hour.) Remove red, orange and lime Jell-Os from refrigerator and using a butter knife, slice into approximate 1/2 inch cubes. Using a rubber spatula, loosen from pans into a large mixing bowl and set aside.

Carefully blend the lemon Jell-O with whipped cream in a large bowl. Fold the Jell-O cubes into this mixture and pour into a springform pan to chill overnight or until firm. To serve, carefully remove outer ring of springform pan and cut into slices.

Lots of prep-time, but an elegant dessert to serve company.

Makes 10-12 servings.  Approximately 1 gram of carbohydrate per serving.