Layered Cranberry Mousse Mold

Prep Time: -
Cook Time: -
Serves: 12

Recipe Provided By: Kraftfoods.com

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Ingredients

1 1/2 cups boiling water
1 (6 ounce) package JELL-O Brand Cranberry Flavor Gelatin, or any red flavor
1 (16 ounce) can whole berry cranberry sauce
1 cup cold water
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups thawed COOL WHIP Whipped Topping

Nutrition Info

Per Serving

Calories: 92 kcal
|
Carbohydrates: 17 g
|
Dietary Fiber: 0 g
|
Fat: 2 g
|
Protein: 0 g
|
Sugars: 16 g

About: Nutrition Info

Cooking Directions

Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Add cranberry sauce; stir until mixed. Stir in cold water. Pour 2 cups of the gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm. (Gelatin should stick to finger and should mound.)
Meanwhile, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites). Add whipped topping; stir with wire whisk until well blended. Pour over gelatin mixture in mold.
Refrigerate 4 hours or until firm. Store leftover gelatin in refrigerator.

Yield: 12 servings

3. Still Hungry?

Cranberry gelatin and sauce give a double dose of flavor to this two-layer mold. One layer is lightened with whipped topping into a creamy mousse.

Notes:

Substitute

Substitute 2 pkg. (4-serving size each) JELL-O Brand Cranberry Flavor Gelatin or any red flavor, for the 1 pkg. (8-serving size) gelatin.

How To Unmold Gelatin

Dip mold in warm water for about 15 sec. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

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