Layered Low-Fat Cranberry Mousse Mold

By lisapearce

Ingredients

• 2 2
• cups boiling water
• 1 1
• pkg. (0.6 oz.) JELL-O Cranberry Flavor Sugar Free Gelatin
• 1 1
• can (8 oz.) jellied cranberry sauce, broken up with fork
• 1 1
• cup cold water
• 1 1
• tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
• may also use orange jello

Preparation

Step 1

ADD boiling water to gelatin mix in large bowl; stir with whisk 2 min. 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 min. or until set but not firm.

MEANWHILE, refrigerate remaining gelatin mixture 45 min. 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.
2014 made in individual muffin size -use demarel pan.