The cream cheese won't stir in. You have to beat it up after it has been brought to room temp and add the cooled jello to it, beating small amounts in at a time and then adding more. Continue until all the jello is incorporated. Hope you got something to work there.
It's a matter of taste, I suppose, but the strongish flavor of the jello is diluted by the water and cream cheese. BTW, I never add the full 2 cups of cold water, go down to about 1/2 to 3/4 a cup (depending on my mood). I like the jello pretty stiff and full-flavored. And the small box of jello might not firm up enough, dunno. I like a lot of cr cheese flavor anyway.
Wish I'd warned you about getting the cream cheese mixed with the jello. I suppose the jello can be slightly warm but shouldn't be hot. But if you have a strong enough mixer, maybe the cream cheese will work in like it sounds you were doing.
Most cream cheese recipes you beat room temp cream cheese before using it in a recipe such as cheesecake, the real deal or refrigerator. Let me know if it turns out and how Roy is doing. Sorry you lost the other one.
Oh well, I will know what to do for next time. I got a whisk and dumped the cream cheese in globs into the Jell-O and tried to whisk it in. The whole thing was probably too cold. Oh well it will still taste good. And a little droplets of cream cheese that didn’t mix in might provide good texture.
Speaking of which, I forgot the walnuts! I’ll go throw a few in...