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Cherry Royale

Cherry Royale recipe
photo by:kraft
Made this every week in the summer as family could not get enough. Family likes it better upside down with the cool whip on the bottom.
posted by
 a cook
on 12/29/2005
20 min
5 hr 50 min
Magazine Acquisition

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 Sugar Free Gelatin
cup  thawed COOL WHIP LITE Whipped Topping

Make It

DRAIN cherries, reserving syrup. Add cold water to syrup to measure 1-1/2 cups. Cut cherries in half. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured syrup and water. Reserve 2 cups gelatin at room temperature. Refrigerate remaining gelatin about 1 hour or until thickened (spoon drawn through leaves definite impression).

STIR in cherries. Pour into 6-cup mold sprayed with cooking spray or 2-quart bowl. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched and should mound). Refrigerate reserved 2 cups gelatin 30 minutes.

STIR whipped topping into 2 cups gelatin with wire whisk until smooth. Pour over gelatin layer in mold.

REFRIGERATE 4 hours or until firm. Unmold if using mold. Store leftover gelatin mold in refrigerator.

Kraft Kitchens Tips

Substitute 2 pkg. (4-serving size each) JELL-O Cherry Flavor Sugar Free Gelatin for 1 pkg. (8-serving size) gelatin.
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