Name: Creamy Mango Cherry Gelatin
Prep time: 20 s
Cook time: 1 s
Total time: 106 s
Yield: 10
Ingredients: Nonstick cooking spray; 4 envelopes (7 grams each) unflavored gelatindivided; 1 cup cold waterdivided; 2 cups mango nectar; 1/2 cup NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk; 1 cup hot water; 1 package (6 ounces) cherry-flavored gelatin; 1 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk

Ingredients

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Nonstick cooking spray
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4 envelopes (7 grams each) unflavored gelatin, divided
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1 cup cold water, divided
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2 cups mango nectar
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1/2 cup NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
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1 cup hot water
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1 package (6 ounces) cherry-flavored gelatin
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1 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk

Key Ingredients

Fat Free Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

Make It

Step 1

Spray large (8- to 10-cup) Bundt pan or gelatin mold lightly with nonstick cooking spray; set aside.

Step 2

Sprinkle 2 envelopes unflavored gelatin over 1/2 cup cold water in small saucepan. Heat for 1 minute or until gelatin is dissolved. Place mango nectar, sweetened condensed milk and gelatin mixture in blender; cover. Blend until smooth. Pour into prepared Bundt pan. Refrigerate for 20 minutes.

Step 3

Combine hot water and cherry gelatin mix in large bowl; stir until gelatin is completely dissolved.

Step 4

Sprinkle remaining 2 envelopes unflavored gelatin over cherry gelatin mixture; whisk immediately until dissolved.

Step 5

Add evaporated milk; whisk until combined. Stir in remaining 1/2 cup cold water.

Step 6

Pour gelatin mixture gently into Bundt pan over mango gelatin. Refrigerate for 15 minutes. Remove from refrigerator and use the flat edge of a knife to pull aside the mango gelatin and let the cherry gelatin drip down. This will create a slightly marbled effect.