Cherry Chiffon Gelatin
I've made this recipe so often, I can hardly read the card any longer. It's a beautiful salad or dessert, but beware. Once you've made this, they'll ask for it again and again! —Michelle Smith, Sykesville, Maryland
Ingredients
- 2 packages (3 ounces each) cherry gelatin, divided
- 1-1/2 cups boiling water, divided
- 2 cups cold water, divided
- 1 can (15 ounces) pitted dark sweet cherries, drained
- 2 cups whipped topping
Reviews
This is delicious. I thought both layers needed more gelatin (firmness). I opened 1 envelope of unflavored gelatin and added 1/2 envelope of the unflavored gelatin to each batch (layer). It came out of the mold better and stayed firmer on the dessert table.