Layered Peach Raspberry JELL-O Loaf

• 1-1/2 cups boiling water, divided
• 1 pkg. (85 g) Jell-O Raspberry Jelly Powder
• 3 cups ice cubes, divided
• 1 cup raspberries
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 1 cup drained, pureed canned peaches
• 1-1/2 cups thawed Cool Whip Whipped Topping
• 1 Tbsp. multi-coloured sprinkles

1. Add 3/4 cup boiling water to raspberry jelly powder in medium bowl; stir 2 min.
2. until completely dissolved.
3. Add 1-1/2 cups ice cubes and stir until jelly has thickened, removing any unmelted ice, about 3 to 5 min.
4. Stir in raspberries and pour into 8-1/2 x4-inch loaf pan sprayed with cooking spray.
5. Refrigerate 1 hour or until jelly is set.
6. Add remaining boiling water to lemon jelly powder in medium bowl; stir 2 min.
7. until completely dissolved.
8. Add remaining ice cubes and stir until jelly has thickened, removing any unmelted ice, about 3 to 5 min.
9. Stir in pureed peaches and pour over raspberry jelly.
10. Refrigerate 8 hours or until set.
11. Dip loaf pan in warm water for 10 seconds.
12. Invert onto serving platter.
13. Dollop with Cool Whip and sprinkle with coloured sprinkles.

boiling water, raspberries, peaches, topping, multicoloured sprinkles

Taken from www.kraftrecipes.com/recipes/layered-peach-raspberry-jell-o-loaf-172408.aspx (may not work)