|Strawberry jelly||6 Ounce (Two 3 Ounce Boxes)|
|Orange jelly powder||6 Ounce (Two 3 Ounce Boxes)|
|Water||4 1⁄2 Cup (72 tbs)|
|Honeydew melon balls||1 Cup (16 tbs)|
|Strawberries||1 Cup (16 tbs), halved|
|Oranges||1 Cup (16 tbs), peeled, pith removed, sectioned|
|Water||4 1⁄2 Cup (72 tbs) (2 Boxes)|
Individually dissolve each jelly powder flavor in 1 1/2 cups (375 mL) water (do not follow package instructions).
Pour lime jelly into a springform pan.
Cover with melon balls shaped with a melon bailer.
Refrigerate 30-50 minutes or until jelly has set.
Remove from refrigerator.
Proceed the same way with other jelly flavors and fruit.
Refrigerate 30-50 minutes between layers.
Once jelly mold is assembled, refrigerate 2 hours.
Dip pan 15 seconds in hot water to unmold more easily.
Turn over a serving dish.
Cut with a knife previously warmed in hot water.