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Sunset Fruit Mold

2 cups boiling water, divided use
1 (3.25-ounce) package Jell-O Brand Cranberry Flavor Sugar Free Low Calorie Gelatin
1/2 cup cold water
1 (8-ounce) can sliced peaches in juice, drained, chopped
1 (3.25-ounce) package Jell-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
1 (8-ounce) can crushed pineapple in juice, undrained

1. Stir 1 cup of the boiling water into cranberry gelatin in medium bowl 2 minutes until completely dissolved. Stir in cold water. Refrigerate about 45 minutes or until slightly thickened (consistency of unbeaten egg whites).
2. Stir in peaches. Spoon into 5-cup mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm (should stick to finger when touched and should mound).
3. Meanwhile, stir remaining 1 cup boiling water into orange gelatin in medium bowl 2 minutes until completely dissolved. Stir in pineapple with juice. Pour over cranberry layer in mold. Refrigerate 4 hours or until firm.
4. Unmold. Garnish as desired.
5. Store leftover fruit salad in refrigerator.

Makes 10 servings.

Food Facts:
Do not use fresh or frozen pineapple, kiwi, gingerroot, papaya, figs or guava. Gelatin will not set.

How To Unmold Gelatin:
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges 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.

Nutrition (per serving):Calories 25,Total fat 0g,Cholesterol 0mg,Sodium 55mg,Carbohydrate 5g,Dietary fiber 0g,Sugars 5g,Protein 1g,Vitamin A 0%DV,Vitamin C 4%DV,Calcium 0%DV,Iron 0%DV.

Recipe and photograph provided courtesy of Kraft Food, Inc.