Cherry Chiffon Recipe
Ingredients
| Gelatin package | 1 | |
| Boiling water | 3/4 Cup (16 tbs) | |
| Ice cubes | 1 Cup (16 tbs) | |
| Sweet cherries | 1 Can (10oz), drained | |
| Gelatin package | 1 | |
| 2 cups (or one 41/2-oz. container) | ||
| Birds Eye Cool Whip Non-Dairy Whipped Topping, thawed or use 2 cups prepared Dream Whip Whipped Topping. | ||
Directions
Dissolve 1 package gelatin in 3/4 cup boiling water.
Add 1 cup ice cubes and stir about 3 minutes, until gelatin is slightly thickened.
Remove any unmelted ice.
Stir in fruit.
Pour into a 5 cup mold.
Place in refrigerator.
Dissolve second package of gelatin in 3/4 cup boiling water.
Add ice cubes and stir about 3 minutes, until gelatin is slightly thickened.
Remove any unmelted ice.
Fold in whipped topping.
Pour into mold over fruited layer.
Refrigerate at least 1 hour.
Add 1 cup ice cubes and stir about 3 minutes, until gelatin is slightly thickened.
Remove any unmelted ice.
Stir in fruit.
Pour into a 5 cup mold.
Place in refrigerator.
Dissolve second package of gelatin in 3/4 cup boiling water.
Add ice cubes and stir about 3 minutes, until gelatin is slightly thickened.
Remove any unmelted ice.
Fold in whipped topping.
Pour into mold over fruited layer.
Refrigerate at least 1 hour.
Chef
