3 pkg. (3 oz. each) Cherry Jello
3 packets (.25 oz. each) unflavored gelatin, divided
1/2 cup plus 2 Tbsp. plain or vanilla yogurt
1 1/4 cups white grape juice
1. For Red Layers: bring 2 cups water to a boil in a saucepan. Add cherry Jello & 1 packet unflavored gelatin; stir until dissolved. Remove from stove.
2. For Pink Layers: transfer 2/3 cup red gelatin mixture to a bowl and whisk in yogurt.
3. For Clear Layers: Pour grape juice into a bowl. Sprinkle on two packets unflavored gelatin & let stand 5 minutes. Microwave on high for 1 minute, until gelatin has dissolved.
4.Assemble:
- Pour 2/3 cup red mixture into 8" square baking pan. Refrigerate until set, about 15 minutes.
- Top with half of pink mixture, refrigerate 15 minutes.
- Add half of white mixture, refrigerate 15 minutes.
- Top with 2/3 cup red mixture, refrigerate 15 minutes.
- Pour on remaining white mixture, refrigerate 15 minutes.
- Add remaining pink mixture, refrigerate 15 minutes.
- Finish with the last 2/3 cup red mixture; refrigerate until completely set, about 2 hours or overnight.
5. Dip bottom of the pan briefly in hot water to loosen. Invert onto a cutting board and use a metal heart-shaped cookie cutter deep enough to cut through entire mold, or cut into 1 1/2" cubes. Makes 25 cubes; the number of hearts will depend on the size of the cookie cutter.
