In a small bowl, sprinkle the gelatin over 1/2 cup of the water and let stand for 5 min or until absorbed. Meanwhile, place the remaining water and the sugar and instant coffee in a saucepan over med heat. Cook, stirring, until the sugar dissolves. Add the coffee liqueur and stir to combine. Pour the mixture into lightly greased individual molds or into a lightly greased 4 cup mold, Let cool slightly and refrigerate for 3 hours or until the gelatin is firm. Unmold the gelatin and garnish each serving with a dolllop of whipped creme, a marashino cherry and a mint leaf. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip