16 ounce tropical fruit salad in syrup and passionfruit juice light undrained canned (such as Dole)
2 cups ice cubes divided
6 ounce peach-passionfruit-flavored gelatin
16.5 ounce cherries dark sweet pitted halved drained canned
1.3 cups water cold divided
3 cups water boiling divided
Equipment
bowl
baking pan
colander
Directions
Combine cherry-flavored gelatin and 1 1/2 cups boiling water in a bowl; stir until gelatin dissolves (about 3 minutes).
Add 1 cup cold water and 1 cup ice cubes; stir until ice melts. Chill until the consistency of unbeaten egg white (about 10 to 15 minutes). Fold in cherries; pour into a 13 x 9-inch baking dish. Cover and chill until set but not firm (about 30 minutes).
Drain fruit salad in a colander over a bowl, reserving 2/3 cup juice.
Combine peach-passionfruit-flavored gelatin and 1 1/2 cups boiling water in a bowl; stir until gelatin dissolves (about 3 minutes).
Add the reserved juice, 1/3 cup cold water, and 1 cup ice cubes; stir until ice melts. Chill until the consistency of unbeaten egg white (about 10 to 15 minutes). Fold in fruit salad, and spoon over cherry mixture. Chill until firm (about 8 hours).
Note: You can substitute sugar-free gelatin for the regular variety. For a 6-ounce box of regular, substitute the 6-ounce box of sugar free. For the 3-ounce box of regular, substitute the 3-ounce box of sugar free.
