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

Key Ingredients

Fat Free Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

CARNATION Fat Free Evaporated Milk 12 fl. oz. Can

(NET 12 fl oz (354 mL) (bilingual))

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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

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.