Grape Juice Frappe, No. 2

Dissolve 1 package of lemon jello in ½ pint of boiling water and add ½ pint grape juice. Just as it begins to thicken whip with egg beater to thickness of whipped cream; add 1 cup whipped cream and stir. Serve very cold in sherbet glasses, garnished with 1 spoonful of whipped cream.