Cherry Jello Jigglers

Materials

• 12-16 maraschino cherries
• 1/2 cup pomegranate juice
• 1/2 cup pineapple juice
• 1 1/4 envelopes Knox gelatin 1/4 envelope equals about 1/2 teaspoon of gelatin powder
• 2 cups white peach cranberry juice cocktail
• 2 1/2 envelopes Knox gelatin 1/2 envelope equals about 1 teaspoon of gelatin powder
• Candy sprinkles

Instructions

1. Spray a silicone mold with cooking oil. Wipe clean with a paper towel and place on a cookie sheet.
2. Cut the bottom off each cherry so they will stand up straight. Put cherries on a paper towel to drain.
3. For the bottom layer, pour juice in a saucepan and sprinkle with gelatin. Allow to soak in for a few minutes. Heat over very low heat, stirring constantly, until dissolved (about 5 minutes). Remove from heat. Fill each mold cavity 1/3 full with the gelatin mixture. Refrigerate until fully set, 30 minutes to an hour.
4. For the clear top layer, pour juice in a saucepan and sprinkle with gelatin. Allow to soak in for a few minutes. Heat over very low heat, stirring constantly, until dissolved (about 5 minutes). Remove from heat and let cool 10-15 minutes.
5. Remove molds from the refrigerator. Place a cherry in each mold. Using a spoon, carefully fill each mold to the top with the clear mixture. Chill for several hours or overnight.
6. Add sprinkles before serving.