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!
- 12
- 20 mins
- 305 mins
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
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!
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