Layered Plum-Hibiscus Gelatin

1. 1

   Add hot water to lemon gelatin mix; stir until completely dissolved.

2. 2

   Pour about 1/4 cup into each of 48 (8-oz.)

3. 3

   plastic cups (or into 8 cups for trial recipe).

4. 4

   Refrigerate cups 30 min.

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   or until gelatin is almost set.

6. 6

   Cut half the plums into thin slices.

7. 7

   Arrange about 4 plum slices over gelatin in each cup.

8. 8

   Refrigerate 30 min.

9. 9

   or until gelatin is firm.

10. 10

    Pour remaining lemon gelatin over plums in cups, adding about 1/4 cup gelatin to each cup.

11. 11

    Refrigerate 1 hour or until gelatin is firm.

12. 12

    Meanwhile, bring cold water to boil; pour over flowers in large bowl.

13. 13

    Stir.

14. 14

    Let stand 10 min.

15. 15

    Strain liquid; discard flowers.

16. 16

    Heat strained liquid to 150 degrees F. Add to cherry gelatin mix; stir until completely dissolved.

17. 17

    Cool 20 min.

18. 18

    Spoon cherry gelatin over lemon gelatin layer in each cup, adding about 2-1/2 Tbsp.

19. 19

    to each cup.

20. 20

    Refrigerate several hours or until firm.

21. 21

    When ready to serve, cut remaining plums into thin slices; arrange over desserts.

* Per serving · 4 servings · Values may vary.

No additional tips available.