Pour evenly into 2 (20x12-inch) hotel pans (or one-fourth hotel pan for trial recipe) sprayed with cooking spray.
Refrigerate 4 hours or until set.
Cut gelatin into 1-inch cubes.
Spoon about 1/2 cup of the gelatin cubes into each of 48 dessert dishes (or 4 dessert dishes for trial recipe); top each with 1/4 cup of the whipped topping.