CHERRY CHIFFON GELATIN

CHERRY CHIFFON GELATIN



2 pkgs. (3-oz. each) cherry gelatin, divided
1-1/2 cups boiling water, divided2 cups cold water, divided
2 cups cold water, divided
1 can (15-oz.) pitted dark sweet cherries, drained
2 cups whipped topping


In a large bowl, dissolve 1 package of gelatin in ¾ cup boiling water. Add 1-cup cold water; stir. Refrigerate until partially set, about 1 hour. Stir in cherries. Pour into a 7-cup mold coated with cooking spray. Refrigerate for 1 hour or until firm.

In a small bowl, dissolve remaining gelatin in remaining boiling water. Stir in remaining cold water. Refrigerate until partially set, about 1 hour. Fold in whipped topping. Carefully spread over top. Refrigerate for 4 hours or until firm. Unmold on to a serving platter.


Yield: 8 servings.