2 c. cubed honey dew cantaloupe, Persian, casaba or crenshaw melon
2 tbsp. orange or melon liqueur
1 env. unflavored gelatin
1/4 c. water
1/3 c. frozen whipped dessert topping
Mint sprigs

Place melon cubes and liqueur in blender or food processor until smooth. Sprinkle the gelatin over the water in a medium saucepan. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Stir in pureed melon mixture. Transfer to a bowl; cover. Chill until partially set, stirring several times.

Fold in dessert top when gelatin is partially set. Pour into 4 (1/2 cup) molds. Chill about 2 hours or until firm. Unmold unto individual dessert plates. Garnish with fresh mint, if desired.