1 can (15 ounces) pitted dark sweet cherries, drained
2 cups whipped topping
Instructions
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. 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 onto a serving platter.
Originally Submitted
1/1/2013
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You can add this Cherry Chiffon Gelatin recipe to your own private DesktopCookbook.
