Layered Bing Cherry Mold

• 1-1/2 cups boiling water
• 2 pkg. (4-serving size each) JELL-O Cherry Flavor Gelatin
• 1-1/2 cups cold water
• 1/2 lb. (8 oz.) Bing cherries, halved, pitted (about 1-1/2 cups)
• 1-1/2 cups thawed COOL WHIP Whipped Topping

1. Stir boiling water into dry gelatin mix in large bowl at least 2 min.
2. until completely dissolved.
3. Stir in cold water.
4. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
5. Reserve 1-1/2 cups of the gelatin at room temperature.
6. Stir cherries into remaining gelatin.
7. Spoon into 6-cup mold sprayed with cooking spray.
8. Refrigerate 15 min.
9. or until set but not firm (gelatin should stick to finger when touched and should mound).
10. Add whipped topping to reserved 1-1/2 cups gelatin; stir with wire whisk until well blended.
11. Spoon over gelatin layer in mold.
12. Refrigerate 4 hours or until firm.
13. Unmold.
14. Store leftover dessert in refrigerator.

boiling water, gelatin, cold water, bing cherries

Taken from www.kraftrecipes.com/recipes/layered-bing-cherry-mold-75423.aspx (may not work)