4 cups boiling water
1 package (8-serving size) any red flavor gelatin
1 package (8-serving size) any blue flavor gelatin
2 cups cold water
1 package (10.75 oz.) frozen pound cake, thawed and cut into cubes (4 cups)
1 tub (8 oz.) frozen whipped topping, thawed
2 cups strawberries, sliced or use 3 medium bananas, sliced
1 package of Chinet® Cut Crystal® 14 oz. cups
Stir 2 cups of the boiling water into each flavor of gelatin in separate bowls for at least 2 minutes until completely dissolved. Stir 1 cup cold water into each bowl. Pour into separate 13x9-inch pans. Refrigerate for 3 hours or until firm.
Cut each pan into 1/2-inch cubes. Place red gelatin cubes in individual 14 oz. Chinet Cut Crystal cups. Layer with cake cubes, 1/2 of the whipped topping and strawberries. Cover with blue gelatin cubes. Garnish with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve.
Store leftover dessert in refrigerator. For an interesting garnish, add a shooting star on the side cup.