This gelatin mold is a beauty—perfect for the dessert buffet. And it's even more appealing when you garnish it with cherries dipped in chocolate!
What You Need
Original recipe yields 16 servings
3-3/4 cups boiling water
4 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin
7 oz. BAKER'S Semi-Sweet Chocolate, divided
2 cups canned evaporated milk
1 cup thawed COOL WHIP Whipped Topping
16 maraschino cherries with stems, drained, patted dry
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Let's Make It
Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved.
Microwave 6 oz. chocolate and evaporated milk in microwaveable bowl on HIGH 3 min. or until chocolate is completely melted and mixture is well blended, stirring after 1-1/2 min. Add to gelatin; beat with mixer until blended.
Pour into 8-cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Meanwhile, melt remaining chocolate as directed on package. Dip cherries in chocolate; place on waxed paper-covered baking sheet. Refrigerate until ready to use.
Unmold dessert onto plate. Serve topped with COOL WHIP and cherries.
Dessert can be stored in refrigerator up to 24 hours before serving.
Prepare using JELL-O Orange Flavor Gelatin.
Substitute 2-qt. bowl for the mold.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.