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SPRINKLE gelatine over 1/2 cup of the fruit punch in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved. Stir in remaining 1-1/2 cups punch. Refrigerate until mixture is consistency of unbeaten egg whites, stirring occasionally.
POUR 1-1/3 cups of the gelatine mixture into small bowl; stir in fruit pieces. Spoon evenly into 4 (8-oz.) parfait glasses.
POUR remaining gelatine mixture into small mixing bowl. Beat with electric mixer on high speed until light and doubled in volume. Spoon over gelatine layer in glasses. Refrigerate at least 2 hours or until set.