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Almond-Cherry Mold

Prep Time:

20 min

Total Time:

5 hr 50 min

Makes:

10 servings

What You Need

1 can (16 oz.) pitted dark sweet cherries in syrup, undrained

Cold water

2 cups boiling water

1 pkg. (8-serving size) JELL-O Cherry Flavor Gelatin

1 tsp. almond extract

2 Tbsp. thawed COOL WHIP Whipped Topping

1 Tbsp. PLANTERS Sliced Almonds, toasted

Make It

DRAIN cherries, measuring syrup. Add enough cold water to the syrup to measure 1-1/2 cups; set aside. Cut cherries in half.

STIR boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Stir in cherry liquid and almond extract. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in cherries. Pour into 5-cup mold sprayed with cooking spray.

REFRIGERATE 4 hours or until firm. Unmold. Top with whipped topping and almonds just before serving. Store leftover gelatin in refrigerator.

Kraft Kitchens Tips

Substitute

Substitute 2 pkg. (4-serving size each) JELL-O Cherry Flavor Gelatin for the 1 pkg. (8-serving size) gelatin.

How to Unmold Gelatin

Dip mold in warm water for about 15 sec. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Substitute

Prepare as directed, using JELL-O Cherry Flavor Sugar Free Gelatin.

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