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Layered Low Fat Cranberry Mousse Mold




Source of Recipe


jello.com


List of Ingredients




2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Cranberry Flavor Sugar Free Low Calorie Gelatin
1 can (8 oz.) jellied cranberry sauce, broken up with fork
1 cup cold water
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided


Recipe



STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add cranberry sauce; stir with wire whisk until well blended. Stir in cold water. Pour 1-1/2 cups of the gelatin mixture into 6-cup mold sprayed with no stick cooking spray. Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound).

MEANWHILE, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves definite impression). Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin layer in mold.

REFRIGERATE 4 hours or until firm. Unmold. Serve topped with remaining whipped topping. Store leftover mold in refrigerator.




KRAFT KITCHENS TIPS


How To Unmold Gelatin: 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.