Layered Low-Fat Cranberry Mousse Mold

By lisapearce

Impress your guests with our Layered Low-Fat Cranberry Mousse Mold. No need to tell them how easy it is to make, just be ready to serve up seconds - they'll love it!

Ingredients

• 2 cups boiling water
• 1 (.6-ounce) Jell-O Cranberry Flavor Sugar Free Gelatin
• 1 (8-ounce) can jellied cranberry sauce, broken up with a fork
• 1 (8-ounce) Cool Whip Free Whipped Topping, thawed and divided

Details

Servings 12
Preparation time 20mins
Cooking time 305mins
Adapted from kraftrecipes.com

Preparation

Step 1

Add boiling water to gelatin mix in large bowl; stir with whisk 2 minutes until completely dissolved.

Add cranberry sauce; stir until well blended. Stir in cold water. Pour 1-1/2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 minutes or until set but not firm.

Meanwhile, refrigerate remaining gelatin mixture 45 minutes or until thickened. Stir in 2 cups Cool Whip until well blended. Pour over gelatin layer in mold.

Refrigerate 4 hours or until firm. Un-mold.

Top with remaining Cool Whip. Sit back, relax and enjoy!