Make It
Step 1
Spray large (8- to 10-cup) Bundt pan or gelatin mold lightly with nonstick cooking spray; set aside.
Step 2
Sprinkle 2 envelopes unflavored gelatin over 1/2 cup cold water in small saucepan. Heat for 1 minute or until gelatin is dissolved. Place mango nectar, sweetened condensed milk and gelatin mixture in blender; cover. Blend until smooth. Pour into prepared Bundt pan. Refrigerate for 20 minutes.
Step 3
Combine hot water and cherry gelatin mix in large bowl; stir until gelatin is completely dissolved.
Step 4
Sprinkle remaining 2 envelopes unflavored gelatin over cherry gelatin mixture; whisk immediately until dissolved.
Step 5
Add evaporated milk; whisk until combined. Stir in remaining 1/2 cup cold water.
Step 6
Pour gelatin mixture gently into Bundt pan over mango gelatin. Refrigerate for 15 minutes. Remove from refrigerator and use the flat edge of a knife to pull aside the mango gelatin and let the cherry gelatin drip down. This will create a slightly marbled effect.
Step 7
Refrigerate for at least 50 minutes more or until the gelatin is fully set.
