Holiday Ribbon Mold

Stir 1-1/4 cups boiling water into 1 package cherry gelatin in small bowl at least 2 minutes until completely dissolved. Pour 3/4 cup of the dissolved gelatin into 6-cup ring mold sprayed with no stick cooking spray. Refrigerate about 15 minutes until set but not firm (sticks to finger when touched). Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the yogurt. Spoon over gelatin in pan. Refrigerate about 15 minutes or until set but not firm (should stick to finger when touched).

Repeat process with each remaining gelatin flavor, alternating red and green colors each time. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.

Refrigerate 2 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.

Tip -- How To Unmold Gelatin
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.