Cherry Chiffon Gelatin

I guess it's time for another confession or two! My experience with jello is a big bowl, hot water, cold water and then leaving it set in the fridge. Maybe eating a bite or two and then tossing it out when it starts looking like a science experiment gone bad!

My next confession, I never check to make certain I have all of the ingredients I need before I start something. Therefore, this "Cherry" Chiffon Gelatin ended up a "Mandarin Orange Chiffon Gelatin when I was finished and placing it on my friends' counter as our dessert option for dinner that evening.

It was still yummy, and that's what matters! It was actually a perfect, sweet, light treat for a 90 plus degree day (with a zillion % humidity).

I'll just use the ingredients listed in the recipe - feel free to not look in your cupboards before starting on your cooking adventure!

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

In a large bowl, dissolve 1 package of gelatin in 3/4 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. Refrigerate until partially set, about 1 hour. Fold in whipped topping. Carefully spread over top. Refrigerate for 4 hours or until firm. Unmold onto a serving platter.

~ I did the first (fruit) part the night before. Then, the whipped topping part was done the next morning. Worked well for me. And again, loved this! I'm actually planning to make it again this weekend!