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Salad/Dressing: Layered Cranberry Mousse Mold

Source of Recipe

taste of home


List of Ingredients

1 1/2 cups boiling water
6 ounces cranberry jello mix
16 ounces whole berry cranberry sauce
1 cup cold water
8 ounces cool whip, thawed


Recipe

In a large bowl, stir boiling water into gelatin until completely dissolved, about 2 minutes. Stir in cranberry sauce until melted. Stir in cold water. Pour 2 cups of the gelatin mixture into a 6-cup mold. Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound). Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).

Stir in 2 cups whipped topping with wire whisk until smooth. Pour over gelatin in mold. Refrigerate 4 hours or until firm. Dip mold in warm water for about 15 seconds. 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. Garnish with the remaining whipped topping. Yield: 12 servings