<http://schema.org/recipeInstructions>
" Spray a 8- to 12-cup ring mold or fluted cake pan with nonstick cooking spray. Place flavored gelatin in a medium bowl. Add boiling water and stir until completely dissolved. Stir in ice water and reserved pineapple juice. Arrange mango cubes decoratively on bottom of mold. Carefully add 1 cup of the gelatin mixture. Place in freezer until set, about 20 minutes. Refrigerate remaining mango gelatin (it should start to thicken) Place 1/4 cup water in a medium microwave-safe bowl. Sprinkle unflavored gelatin over the water and let soften 5 minutes. Microwave on high 1 minute (gelatin will dissolve and liquid will be clear). Whisk in sour cream, then cream of coconut. When mango layer is firm, whisk coconut mixture and pour on top. Refrigerate. Stir berries and pineapple into reserved mango gelatin and refrigerate. When coconut layer is firm, stir remaining mango gelatin to redistribute fruit. Spoon over coconut layer and refrigerate until set, about 1 hour."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9060/tip-top-tropical-paradise-salad-recipe-120335/>