Layered Cranberry Mousse Mold

By kayjayjohnson

Ingredients

• 1-1/2 cups boiling water
• 1 pkg. (6 oz.) JELL-O Cranberry Flavor Gelatin, or any red flavor
• 1 can (16 oz.) whole berry cranberry sauce
• 1 cup cold water
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 2 cups thawed COOL WHIP Whipped Topping

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

MEANWHILE, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. or until slightly thickened. Stir in COOL WHIP until blended. Pour over gelatin layer in mold.

REFRIGERATE 4 hours or until firm. Unmold.