Use a food processor to turn your shortbread cookies into crumbs.

In a large bowl, mix the butter and shortbread crumbs together with a fork.

Place your silicone baking dish on a cookie sheet and then spoon the crumb mixture into the six silicone cups. Spoon it in evenly and then smash it down firmly with your fingers.

In a separate bowl, pour in the packet of gelatin.

Add the cold water to the gelatin and whisk until mixed thoroughly.

Set the bowl aside and let the gel harden (this will take a few minutes)

Use an electric mixer and beat the cream cheese in a mixing bowl until it's smooth.

Add in the sugar, lemon juice, vanilla and salt and mix until well combined.

Microwave the hardened gelatin for about ten seconds.

Slowly add in the room temperature creams into the cream cheese mixture while your electric mixer is running.

Finally pour the gelatin into the cream cheese mixture and use the electric mixture to mix it in.

Divide your cream cheese mixture into three bowls.

Use a concentrated gel food coloring to achieve the color you want. Do not use liquid. I simply dipped my mixing fork just into the tip of the food dye mixture to achieve the colors pictured.

Pour the cream cheese mixture in, one color at a time, on top of the crusts in the silicone pan. Remember the edges are what's going to show the color, so don't just pour into the middle.

Fill each mold to the top.

Place on a flat surface in the freezer uncovered for 2-4 hours.

Remove from the freezer for 30 minutes before serving.

Top with whipped cream and sprinkles to finish.