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JELLO - LAYERED CRANBERRY MOUSSE

Source of Recipe


Dixie



List of Ingredients



• 1 1/2 C. boiling water
  
• 1 pkg. (8-serving) Cranberry Jello or any red flavor
  
• 1 (16 ox) whole cranberry sauce
  
• 1 C. cold water
  
• 1/4 t. ground cinnamon
  
• 1/8 t. ground cloves
  
• 2 C. thawed Cool Whip
  






Instructions



1. Sire boiling water into dry Jello for 2 minutes
   
   
2. Add cranberry sauce, stir until mixed
   
   
3. Stir in cold water
   
   
4. Pour 2 C. Jello mixture into 6-cup mold. I used my white Tupperware Jello mold.
   
   
5. Refrigerate for 45 minutes or until set but not firm. Jello should stick to finger. I ended up setting it in the freezer for 15 minutes.
   
   
6. Stir cinnamon and cloves into remaining Jello mixture.
   
   
7. Refrigerate 30 minutes until slightly thickened (consistency of unbeaten egg whites)
   
   
8. Add whipped topping, stir with wire whisk until well blended.
   
   
9. Pour over partially set Jello mixture in mold.
   
   
10. Refrigerate 4 hours or until firm.
    
    






Final Comments


Makes 12 servings.