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Layered Bing Cherry Mold

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Layered Bing Cherry Mold recipe
photo by:
kraft
time
prep:
15 min
total:
5 hr 45 min
servings
total:
12 servings, 1/2 cup each
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what you need

1-1/2
cups boiling water
2
pkg. (4-serving size each) JELL-O Cherry Flavor Gelatin
1-1/2
cups cold water
1/2
lb. (8 oz.) Bing cherries, halved, pitted (about 1-1/2 cups)
1-1/2
cups thawed COOL WHIP Whipped Topping

Make It

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Reserve 1-1/2 cups of the gelatin at room temperature.

STIR cherries into remaining gelatin. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until set but not firm (gelatin should stick to finger when touched and should mound). Add whipped topping to reserved 1-1/2 cups gelatin; stir with wire whisk until well blended. Spoon over gelatin layer in mold.

REFRIGERATE 4 hours or until firm. Unmold. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Substitute
Prepare as directed, using 1 pkg. (8-serving size) JELL-O Cherry Flavor Gelatin.
How To Unmold Gelatin
Dip mold in warm water for about 15 sec. Gently pull gelatin from around edges 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.
K:47120v0 :75423
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