• You'll need to mix one packet of cherry jello with 1 cup of boiling water. 
• Stir until the Jello is dissolved. We are going for a firm jello-jiggler-type Jello.
• Using a small measuring cup or something similar, pour the red Jell-O into the bottom portion of the pan. My pan has heart shapes in the bottom, so I filled those and stopped
• Place this in the fridge to set up. It will probably take about 45 minutes. The Jell-O should be jiggly when you touch it and firm at the same time

Layering

• Note: Since you will not have my exact pan, you will need to judge how much white and red you want for each layer. You will ultimately end up with four layers.
• We will only pour some of the white onto the mold, reserving the rest for another layer.
• Use another small measuring cup or something similar to gently pour the white Jell-O into the mold. Do not pour it directly onto the red Jell-O. It might melt it, and then you'll have pink Jell-O.
• Pour the white Jell-O onto the side of the mold and let it trickle down over the red. Set in the fridge to allow the white to set up - about 20-30 minutes. Again, it should be firm and jiggly to touch
• While that is setting up, prepare more red Jell-O by mixing another 3 oz. Packet with 1 cup of hot water. Let it cool off so it will not melt the white layer, but is still liquid
• Pull the mold out of the refrigerator and add another layer of red Jello
• Finally, pour more white jello over that. Note: If the white Jell-O has set up, add 1-2 tbsp of hot water to melt it again.
• Pop the layers back into the fridge to set for another 25-30 minutes minutes
• It should be ready to pull out of your pan and display. Check to see that the last layer you added is firm and jiggly
• You can usually loosen the Jello by running a little warm water over the bottom and sides of the mold. Another trick is to give the Jello a little nudge by gingerly loosening the sides with a knife and running the knife along the edge of the pan.
• Invert the pan over your serving tray or cake stand.
• If some of the white Jello found its way to the bottom of the pan, you might find that your red hearts are covered by a thin layer of white. Gently use a knife to peel it off and reveal the red hearts.
• If you are not serving this immediately, cover tightly with clear wrap and store it in the refrigerator for up to three days.
• Enjoy your delicious, and beautiful creation.