Pour Jello powder into a bowl. Add Boiling water and stir until powder is completely dissolved. Then add the ice cubes and stir for 3 mintues. Remove any cubes and set jello into the fridge. It will set fast, you want it to be thickening but not set.
Add the melted margarine to the gluten free graham crumbs. Stir until well combined. The crumbs should stick togther if you pushed together in your hand. Set a couple of tablespoons of this crumb mixutre to the side. The remainder spread evenly on the bottom of a glass 9x13 pan. WIth your hand push the crumbs into the bottom of the pan.
Whip the cream in your mixer, until it is thick like whipped cream. Put most of the whipped cream into the JELLO bowl. Leave 1/2 cup of whipped cream in mixing bowl.
Stir the whipped cream into the JELLO, be gentle and mix sparingly. Pour this JELLO/Cream mixture evenly over the crumbs in the 9x13 pan. Sprinkle the crumbs, that you had set to the side, evenly over the top. Place plastic wrap over pan and place in the fridge to set.
Add the 1 tablespoon of sugar to the whipped cream that you left in the mixing bowl. Beat for a few seconds and then put into a container, cover and put into the fridge. Use this whipped cream to top the dessert, just before you serve it.
Cut the JELLO dessert into rectangles and serve with whipped cream. You can sprinkle fruit on top of dessert, if you wish.