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Almond-Cherry Mold

Almond-Cherry Mold recipe
photo by:kraft
Cherry gelatin and canned sweet cherries are flavored with a touch of almond extract for a glistening ruby-red dessert or side dish.
20 min
5 hr 50 min
10 servings
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what you need

can  (16 oz.) pitted dark sweet cherries in syrup, undrained
 Cold water
cups  boiling water
pkg.  (8-serving size) JELL-O Cherry Flavor Gelatin
tsp.  almond extract
Tbsp.  thawed COOL WHIP Whipped Topping
Tbsp.  PLANTERS Sliced Almonds, toasted

Make It

DRAIN cherries, measuring syrup. Add enough cold water to the syrup to measure 1-1/2 cups; set aside. Cut cherries in half.

STIR boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Stir in cherry liquid and almond extract. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in cherries. Pour into 5-cup mold sprayed with cooking spray.

REFRIGERATE 4 hours or until firm. Unmold. Top with whipped topping and almonds just before serving. Store leftover gelatin in refrigerator.

Kraft Kitchens Tips

Substitute 2 pkg. (4-serving size each) JELL-O Cherry Flavor Gelatin for the 1 pkg. (8-serving size) gelatin.
How to Unmold Gelatin
Dip mold in warm water for about 15 sec. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
Prepare as directed, using JELL-O Cherry Flavor Sugar Free Gelatin.
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