Mango-Raspberry Layered Gelatin

• 3-1/2 cups water, divided
• 2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
• 1 cup fresh raspberries, divided
• 2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
• 2 large mangos, peeled Whole Foods 2 ea For $4.00 thru 02/09
• 2 sprigs fresh mint

1. Bring 1-1/2 cups water to boil.
2. Add to raspberry gelatin mixes in medium bowl; stir 2 min.
3. until completely dissolved.
4. Stir in 1 cup of the remaining water; pour half into 2-qt.
5. mold sprayed with cooking spray.
6. Reserve 5 raspberries; add remaining to gelatin in mold.
7. Refrigerate 30 min.
8. or until gelatin is thickened.
9. Cover with remaining raspberry gelatin; refrigerate 20 min.
10. or until set but not firm.
11. Bring remaining water to boil.
12. Add to lemon gelatin mixes in medium bowl; stir 2 min.
13. until completely dissolved.
14. Use vegetable peeler to remove 5 (3x1-1/2-inch) strips of mango; wrap tightly.
15. Refrigerate until ready to use.
16. Chop remaining mango; place in food processor.
17. Process until smooth; strain.
18. Whisk strained mango into lemon gelatin until blended.
19. Gently pour over raspberry gelatin layer in mold.
20. Refrigerate 3 hours or until firm.
21. Unmold gelatin onto plate.
22. Roll up each mango strip to form cone, starting at one short end.
23. Place 1 reserved raspberry in center of each cone.
24. Use to garnish dessert along with the mint.

water, gelatin, fresh raspberries, gelatin, mangos, mint

Taken from www.kraftrecipes.com/recipes/mango-raspberry-layered-gelatin-144598.aspx (may not work)