Instructions: Line a 6-cup mixing bowl with plastic wrap, leaving enough wrap to cover top; set aside. Place cappuccino shake mix in a large bowl.

Pour 2 cups cream into a small saucepan. Sprinkle one envelope of gelatin on top. Let sit for one minute. Heat mixture over low heat for 2 minutes, whisking until gelatin dissolves. Pour over cappuccino shake mix; whisk until smooth. Do not overbeat or mixture will become too thick.

Strain mixture through a sieve into a lined bowl. Tap bowl gently on counter to remove air bubbles. Refrigerate 1 hour, making sure to keep bowl level.

Repeat steps 2 and 3 using 2 more cups cream, 1 envelope gelatin, Vanilla Shake Mix and vanilla extract. Pour mixture through a sieve over cappuccino layer. Refrigerate 1 hour.

Repeat steps 2 and 3 with remaining 2 cups cream, 1 envelope of gelatin and Chocolate Shake Mix. Pour mixture through a sieve over vanilla layer. Cover surface with overhanging plastic wrap. Refrigerate at least 4 hours (or preferably overnight).

To unmold, unfold plastic wrap from surface and invert bowl on a plate; lift off bowl. Gently pull away plastic wrap. To serve, cut into wedges with a knife dipped into hot water. (Wipe knife between servings.) If desired, serve with a spoonful of whipped cream, sweetened with Splenda.

This recipe yields 12 servings.

Description: "This impressive three-layer molded dessert may be made up to three days ahead."

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