Layered Bing Cherry Mold

1. 1

   Stir boiling water into dry gelatin mix in large bowl at least 2 min.

2. 2

   until completely dissolved.

3. 3

   Stir in cold water.

4. 4

   Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

5. 5

   Reserve 1-1/2 cups of the gelatin at room temperature.

6. 6

   Stir cherries into remaining gelatin.

7. 7

   Spoon into 6-cup mold sprayed with cooking spray.

8. 8

   Refrigerate 15 min.

9. 9

   or until set but not firm (gelatin should stick to finger when touched and should mound).

10. 10

    Add whipped topping to reserved 1-1/2 cups gelatin; stir with wire whisk until well blended.

11. 11

    Spoon over gelatin layer in mold.

12. 12

    Refrigerate 4 hours or until firm.

13. 13

    Unmold.

14. 14

    Store leftover dessert in refrigerator.

No additional tips available.