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Place hot water in stand mixer bowl.
Sprinkle Jello and let it soften for a few minutes. Stir well. If you still see crystals of Jello in it, pour a little more hot water and stir until the crystals are dissolved.
Add cream cheese and heavy whipping cream and using a whisk attachment, slowly start to beat the mixture.
Start on low and then increase speed slowly. Best for 4-5 minutes until the mixture is fluffy and makes semi-stiff peaks.
Pour into silicone molds or 6 cups and refrigerate.