Cherry Royale

Ingredients

• 16 oz cherries in syrup dark sweet pitted undrained canned
• 1 pkg jell-o cherry flavor gelatin sugar free (8-serving size)
• 2 cups water boiling
• 50 servings water cold
• 1 cup cool whip lite whipped topping thawed

Equipment

• bowl
• whisk

Directions

1. Drain cherries, reserving syrup.
2. Add cold water to syrup to measure 1-1/2 cups.
3. Cut cherries in half. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured syrup and water. Reserve 2 cups gelatin at room temperature. Refrigerate remaining gelatin about 1 hour or until thickened (spoon drawn through leaves definite impression).
4. Stir in cherries.
5. Pour into 6-cup mold sprayed with cooking spray or 2-quart bowl. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched and should mound). Refrigerate reserved 2 cups gelatin 30 minutes.
6. Stir whipped topping into 2 cups gelatin with wire whisk until smooth.
7. Pour over gelatin layer in mold.
8. Refrigerate 4 hours or until firm. Unmold if using mold. Store leftover gelatin mold in refrigerator.