1 small package lemon jello

2 small packages black cherry jello

8 ounces of sour cream

1 cup boiling water AND additional 2 cups of boiling water, divided

1 16-ounce can of pitted black cherries  (you will need to reserve the juice)

jello mold pan ( I don’t own a jello mold pan.  I used my bundt pan)

HOW TO 

Dissolve lemon jello in 1 cup boiling water.  Add sour cream.  Blend well.  Pour into mold.   Gently place cherries into lemon jello in mold.  Refrigerate 45  minute to set lemon jello. 

Dissolve black cherry jello in 2 cups boiling water.  Combine juice from cherries with water to measure no more than 1 & 1/2 cups.  Then add to cherry jello.  Blend well.  

Using a large serving spoon, gently spoon the black cherry jello over the lemon jello in mold.  If you just “pour” it over top, it will cause holes to form.  Just take your time and spoon it over the lemon jello.  Refrigerate to set.

At this point you’re done.  As for me, I had a couple handfuls of mini marshmallows leftover.  I just tossed them on top of the cherry jello.  I didn’t want the marshmallows to get tossed out.  So when the jello is finally firm and removable from the mold, the marshmallows are hidden on the bottom of the jello.