Festive Fruit Punch Gelatin

1. 1

   Bring water, tejocotes and cinnamon stick to boil in saucepan; cook 10 min.

2. 2

   or until liquid is reduced to 3 cups.

3. 3

   Drain tejocotes, reserving tejocotes and cooking liquid; discard cinnamon stick.

4. 4

   Add 1-3/4 cups reserved liquid to 1 pkg.

5. 5

   gelatin mix in medium bowl; stir 2 min.

6. 6

   until completely dissolved.

7. 7

   Stir in tejocotes and remaining fruit.

8. 8

   Pour into 10-cup mold sprayed with cooking spray.

9. 9

   Refrigerate 30 min.

10. 10

    or until gelatin is set but not firm.

11. 11

    Meanwhile, add remaining reserved liquid to remaining gelatin mix; stir 2 min.

12. 12

    until completely dissolved.

13. 13

    Stir in evaporated milk; carefully spoon over gelatin layer in mold.

14. 14

    Refrigerate 2 hours or until firm.

15. 15

    Unmold onto serving plate.

16. 16

    Serve topped with COOL WHIP.

* Per serving · 4 servings · Values may vary.

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