Creamy Mango Cherry Gelatin
20 mins. to Prepare
1 mins. Cooking Time
85 mins. Standing Time refrigerating
106 mins. Total
Servings: 10 servings (about 1/2 cup each)
SPRAY large (8- to 10-cup) Bundt pan or gelatin mold lightly with nonstick cooking spray; set aside.
FOR MANGO GELATIN:
SPRINKLE gelatin over water in small saucepan. Heat for 1 minute or until gelatin is dissolved. Place mango nectar, sweetened condensed milk and gelatin mixture in blender; cover. Blend until smooth. Pour into prepared Bundt pan. Refrigerate for 20 minutes.
FOR CHERRY GELATIN:
COMBINE hot water and cherry gelatin mix in large bowl; stir until gelatin is completely dissolved.
SPRINKLE unflavored gelatin over cherry gelatin mixture; whisk immediately until dissolved.
ADD evaporated milk; whisk until combined. Stir in cold water.
POUR gelatin mixture gently into Bundt pan over mango gelatin. Refrigerate for 15 minutes. Remove from refrigerator and use the flat edge of a knife to pull aside the mango gelatin and let the cherry gelatin drip down. This will create a slightly marbled effect.
REFRIGERATE for at least 50 minutes more or until the gelatin is fully set.
Amount Per Serving
Servings: 10 servings (about 1/2 cup <i>each</i>)
|Calories from Fat||0|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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