Cherry Treasure Mold Recipes

LAYERED BING CHERRY MOLD

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Reserve 1-1/2 cups of the gelatin at room temperature.
• Stir cherries into remaining gelatin. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until set but not firm (gelatin should stick to finger when touched and should mound). Add whipped topping to reserved 1-1/2 cups gelatin; stir with wire whisk until well blended. Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Store leftover dessert in refrigerator.

CHERRY TREASURE MOLD

Steps:

• Blend together cream cheese and mayonnaise.
• Dissolve gelatins in boiling water. Stir into cream cheese mixture. Add ginger ale; chill until slightly thickened. Add remaining ingredients.
• Pour into shallow 8-cup mold. Chill until firm.

BING CHERRY GELATIN MOLD

Steps:

• In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.

CHERRY-LEMON CREAM JELL-O MOLD

Steps:

• Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth.
• Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour.
• About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding.
• When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don't pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.)
• When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn't come out immediately, don't shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.)
• Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices.