This is the only recipe I found that didn't require a double boiler. I would substitute meringue powder for the egg whites, however.
http://www.cooks.com/rec/view/0,186,158171-228201,00.html
HTH
thanks for taking the time to look up that recipie for me! 
But i was more wondering if you could just add the Jello to the BC to give the BC the flavor and stability has anyone ever tried that? I might just have to try that recipie though, maybe I'm asking something that just won't work.
Unless it is regular gelatin, yes it changes the taste to whatever flavour you are adding. They used it with a tip 16, the gelatin clogged the tip once in awhile but not enough to be too much of a hassle. You might need to add a bit more water, but I don't know how much to add.
thanks soo much I was just trying to make a cherry filling for a cake I was making for my dad but didn't want to use real cherrys because its going to be a sculpted cake (hopefully if everything works out right ) I thought that it might be an easier way to add the flavor. What would you use?
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