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1
Bring 1 cup water to boil.
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2
Add to lemon gelatin mix; stir 2 min.
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3
until completely dissolved.
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4
Pour 1/4 cup gelatin into 2-qt.
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5
glass bowl sprayed with cooking spray.
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6
Refrigerate 15 min.
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7
or until slightly thickened.
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8
Cut plums in half; remove pits.
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9
Cut plums into thin slices, leaving slices connected at 1 end of each plum.
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10
Place, cut sides down, on work surface; flatten slightly to fan slices.
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11
Arrange over lemon gelatin in bowl; cover with remaining dissolved gelatin.
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12
Refrigerate 15 min.
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13
or until gelatin is set but not firm.
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14
Meanwhile, bring 2 cups of the remaining water to boil; pour over flowers in bowl.
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15
Stir; cover.
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16
Let stand 5 min.
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17
Strain liquid, reserving liquid; press flowers to remove excess liquid.
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18
Discard flowers.
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19
Add cherry gelatin mixes to reserved liquid; stir 2 min.
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20
until completely dissolved.
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21
Stir in remaining water.
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22
Refrigerate 15 min.
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23
or until cooled.
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24
Pour cherry gelatin over lemon gelatin.
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25
Refrigerate 4 hours or until firm.
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26
Unmold just before serving.
