Cathedral Windows (Us Measurements)

• 1 1/4 cups apple juice, heated to boiling
• 1 (3 ounce) package black cherry Jell-O
• 1 (3 ounce) package lime Jell-O gelatin
• 2 (1/4 ounce) envelopes unflavored gelatin
• 1/2 cup cold water
• 2 cups milk
• 1 cup sugar
• 1 (16 ounce) container Greek yogurt or (16 ounce) container sour cream

1. Add half of the boiling apple juice to each of the Black Cherry and Lime gelatin mixes in separate bowls; stir 2 minute until completely dissolved. Pour each mixture into 9-inch square pans sprayed with cooking spray. Refrigerate 40 minute or until firm. Cut gelatin into 1/2-inch cubes. Refrigerate until ready to use.
2. Meanwhile, sprinkle unflavored gelatin over cold water; let stand 5 minute or until softened. While gelatin is softening, bring milk just to simmer in medium saucepan on medium heat. Add sugar and unflavored gelatin; cook and stir 2 minute or until sugar is dissolved. Cool 5 minute Whisk in yogurt until blended. Refrigerate 35 minute or until thickened but not set.
3. Gently fold Jello cubes into yogurt mixture and pour into a Bundt pan, which has been sprayed with cooking spray. Refrigerate 3 hours or until firm. Unmold dessert just before serving.
4. Substitute 1 container (16 oz.) Sour Cream for the yogurt. Prepare using your favorite combination of fruit juice and Jello, such as orange juice and Strawberry Jello.

apple juice, black cherry, unflavored gelatin, cold water, milk, sugar, yogurt

Taken from www.food.com/recipe/cathedral-windows-us-measurements-493491 (may not work)