Creamy Mojito Layers

• 1 gal. hot water (140 degrees F to 160 degrees ), divided
• 2-1/4 qt. Jell-O Lime Jelly Powder, divided
• 3 cups fresh mint leaves
• 1-1/2 qt. cold water
• 2-1/4 qt. plain low fat yogurt

1. Add 1-1/2 gal.
2. (6 L) hot water (or 1 qt.
3. 1 L hot water for trial recipe) to 1-1/2 qt.
4. (1.5 L) of the gelatin (or 1 cup 250 mL of the gelatin for trial recipe) in bowl; stir until completely dissolved.
5. Pour into 48 (8-oz./250-mL) dessert dishes or parfait glasses (or into 8 dishes for trial recipe).
6. Refrigerate 2 hours or until set.
7. Stir remaining 1-1/2 qt.
8. (1.5 L) hot water (or remaining 1 cup 250 mL hot water for trial recipe) into remaining 3 cups (750 mL) gelatin (or into remaining 1/2 cup 125 mL gelatin for trial recipe) in bowl; stir until completely dissolved.
9. Add mint leaves; stir.
10. Let stand 10 min.
11. Pour through strainer to remove leaves; discard leaves.
12. Add cold water to flavoured gelatin.
13. Stir in yogurt with whisk until well blended.
14. Pour over chilled gelatin layer.
15. Refrigerate 2 hours or until set.

hot water, mint leaves, cold water, yogurt

Taken from www.kraftrecipes.com/recipes/creamy-mojito-layers-115089.aspx (may not work)