Black-Cherry Fruit-Bats and
Citrus Orange Pumpkin Fruity Cutouts

Black-Cherry Bats: 2 pkgs. (3 oz. each) black-cherry gelatin (dry) 3/4 cup water 1/2 cup grape juice 1/2 tsp. lemon juice

Empty both packages of dry gelatin powder into a large bowl. In medium saucepan, stir together water and juice; bring to a full boil then remove pan from heat. Pour hot juice mixture slowly into bowl, stirring constantly with a large spoon. Keep stirring for two minutes or until all granules have dissolved. Add lemon juice and stir to mix. Pour mixture into a 9-inch round or square pan and place pan in refrigerator. Chill for at least 3 hours or until firm. Cut into squares with a knife, or into bat-shapes with cookie cutters dipped in hot water. If pieces are hard to get out, set the entire pan for a minute onto a cookie sheet filled with a quarter-inch of hot water. Keep chilled. Makes about 2 dozen each.
           
For the Citrus Orange Pumpkins, repeat the directions with:

2 pkgs. (3 oz. each) orange gelatin (dry) 3/4 cup water 1/2 cup orange juice (no pulp) or lemonade 1/2 tsp. lemon juice

Use pumpkin-shaped cookies cutters as desired.