Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      envelope      unflavored gelatin
     1/2  cup           cold water
   6      squares       white baking chocolate
     1/2  cup           1% milk
   1      Tablespoon    rum or vanilla extract
   1      8 oz tub      frozen light whipped topping -- thawed
                        Fresh Fruit Salsa:
   4      cup           finely diced fresh summer fruit such as:
                        blueberries
                        cantaloupe
                        kiwi fruit
                        nectarines
                        strawberries
   1      cup           loosely packed cilantro leaves -- finely chopped
   2      Tablespoons   honey
   1      Tablespoon    fresh lime juice
   1      small         fresh jalapeno pepper, seeded -- finely chopped

Preparation:

Have ready a serving bowl or 8 individual dessert dishes and a large bowl of ice cubes (this will speed up the process). Sprinkle gelatin over water in a microwave-safe bowl or a small saucepan. Let stand 5 minutes. Microwave on HIGH 40-50 seconds, or stir over low heat until completely dissolved. Put white chocolate and milk into an 8-cup microwave-safe measure of large bowl, or into a 3-quart saucepan. Microwave 1 minute on HIGH or place saucepan over medium heat until milk is steaming hot. Stir until chocolate dissolves. Stir in gelatin and rum. Set measure bowl or saucepan into ice. Stir constantly, until mixture just begins to thicken. Whisk in about 1/2 cup of the topping. Remove mixture from ice. Fold (gently stir) in remaining topping until completely blended. Pour into serving bowl or dishes, cover and refrigerate at least 1 hour, or up to 3 days. Serve with Fresh Fruit Salsa. Fresh Fruit Salsa: In a medium bowl gently mix all ingredients. Serve immediately or refrigerate up to 4 hours before serving.