Layered Plum-Hibiscus Gelatin

• 1-1/2 gal. hot water (140 degrees F to 160 degrees F)
• 2 pkg. JELL-O Lemon Flavor Sugar Free Gelatin
• 24 each fresh black plums, divided
• 1-1/2 gal. cold water
• 3 qt. dried hibiscus flowers
• 3/4 cup JELL-O Cherry Flavor Sugar Free Gelatin

1. Add hot water to lemon gelatin mix; stir until completely dissolved.
2. Pour about 1/4 cup into each of 48 (8-oz.)
3. plastic cups (or into 8 cups for trial recipe).
4. Refrigerate cups 30 min.
5. or until gelatin is almost set.
6. Cut half the plums into thin slices.
7. Arrange about 4 plum slices over gelatin in each cup.
8. Refrigerate 30 min.
9. or until gelatin is firm.
10. Pour remaining lemon gelatin over plums in cups, adding about 1/4 cup gelatin to each cup.
11. Refrigerate 1 hour or until gelatin is firm.
12. Meanwhile, bring cold water to boil; pour over flowers in large bowl.
13. Stir.
14. Let stand 10 min.
15. Strain liquid; discard flowers.
16. Heat strained liquid to 150 degrees F. Add to cherry gelatin mix; stir until completely dissolved.
17. Cool 20 min.
18. Spoon cherry gelatin over lemon gelatin layer in each cup, adding about 2-1/2 Tbsp.
19. to each cup.
20. Refrigerate several hours or until firm.
21. When ready to serve, cut remaining plums into thin slices; arrange over desserts.

hot water, jello, black plums, cold water, flowers, jello

Taken from www.kraftrecipes.com/recipes/layered-plum-hibiscus-gelatin-125833.aspx (may not work)