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Layered Bing Cherry Mold

1 1/2 cups boiling water
2 (3.25-ounce each) packages JELL-O Brand Cherry Flavor Gelatin
1 1/2 cups cold water
1/2 pound (8-ounces) 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 minutes until completely dissolved. Stir in cold water.
2. Refrigerate about 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
3. Reserve 1 1/2 cups of the gelatin at room temperature.
4. Stir cherries into remaining gelatin. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 15 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
5. Add whipped topping to reserved 1 1/2 cups gelatin; stir with wire whisk until well blended. Spoon over gelatin layer in mold.
6. Refrigerate 4 hours or until firm. Unmold. Store leftover dessert in refrigerator.

Makes 12 servings.

Nutrition: (per serving)
Calories 90
Total fat 1.5g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 70mg
Carbohydrate 18g
Dietary fiber 0g
Sugars 17g
Protein 1g
Vitamin A 0%DV
Vitamin C 2%DV
Calcium 0%DV
Iron 0%

Recipe and photograph provided courtesy of Kraft Food, Inc.