Mango-Raspberry Layered Gelatin

1. 1

   Bring 1-1/2 cups water to boil.

2. 2

   Add to raspberry gelatin mixes in medium bowl; stir 2 min.

3. 3

   until completely dissolved.

4. 4

   Stir in 1 cup of the remaining water; pour half into 2-qt.

5. 5

   mold sprayed with cooking spray.

6. 6

   Reserve 5 raspberries; add remaining to gelatin in mold.

7. 7

   Refrigerate 30 min.

8. 8

   or until gelatin is thickened.

9. 9

   Cover with remaining raspberry gelatin; refrigerate 20 min.

10. 10

    or until set but not firm.

11. 11

    Bring remaining water to boil.

12. 12

    Add to lemon gelatin mixes in medium bowl; stir 2 min.

13. 13

    until completely dissolved.

14. 14

    Use vegetable peeler to remove 5 (3x1-1/2-inch) strips of mango; wrap tightly.

15. 15

    Refrigerate until ready to use.

16. 16

    Chop remaining mango; place in food processor.

17. 17

    Process until smooth; strain.

18. 18

    Whisk strained mango into lemon gelatin until blended.

19. 19

    Gently pour over raspberry gelatin layer in mold.

20. 20

    Refrigerate 3 hours or until firm.

21. 21

    Unmold gelatin onto plate.

22. 22

    Roll up each mango strip to form cone, starting at one short end.

23. 23

    Place 1 reserved raspberry in center of each cone.

24. 24

    Use to garnish dessert along with the mint.

* Per serving · 4 servings · Values may vary.