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2-3 oz. packages strawberry gelatin
3 oz. package lemon gelatin
2 packages dessert topping
15 oz. fruit cocktail, drained
4 tbsp. cocoa
4 tbsp. sugar
2 tsp. rum extract (we never used this)
1 oz. unsweetened chocolate, finely grated

Layer 1:
Dissolve strawberry gelatin in 3.5 cups boiling water. Chill until partially set. Spoon into a 10" springform pan (we used a Bundt). Refrigerate.

Layer 2:
One hour later, dissolve lemon gelatin in 1 cup boiling water. Chill until partially set.

Prepare 1 package dessert topping according to package instructions. Add lemon gelatin and whip at high speed on electric mixer until light and fluffy. Fold in fruit cocktail. Spoon over layer 1. Refrigerate.

Layer 3:
Prepare remaining package dessert topping according to package directions. Blend in cocoa, sugar and rum extract, and beat again. Spoon over Layer 2. Garnish with grated chocolate. Chill 4 hours.

To remove:
Place pan on serving plate, loosen edges with a knife, and unsnap lock on pan.

Posted by Cindy Lynn