4 (1/4-ounce) envelopes unflavored gelatin
1/2 cup cold water
2 cups orange juice, heated to boiling
1 1/2 cups HERSHEY’S Strawberry Syrup
Sprinkle gelatin over water in large heat-proof bowl; let stand 5 minutes to soften.
Add juice, stirring until gelatin is completely dissolved. Stir in syrup.
Pour mixture into 13 x 9 x 2-inch pan. Refrigerate 4 hours or until firm.
Cut into blocks with knife or into shapes with cookie cutters. Serve cold.
makes about 3 dozen blocks.