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Cranberry-Pomegranate Double Layer Mold

photo by:kraft
This makes a beautiful dessert presentation for a pot-luck. The dessert was so attractive that there was none left after the party was over. The flavor was enjoyed by more
posted by
C. Franz
on 2/8/2006
15 min
7 hr
14 servings, about 1/2 cup each
Magazine Acquisition

what you need

cups  boiling water
pkg.  (8-serving size) JELL-O Cranberry Flavor Gelatin
tsp.  ground cinnamon
tsp.  ground cloves
cup  cold water
cup  cold pomegranate juice
medium  navel oranges, peeled, sectioned and cut in half
cups  thawed COOL WHIP Whipped Topping

Make It

STIR boiling water into combined dry gelatin mix and spices in 1-qt. bowl at least 2 min. until gelatin is completely dissolved. Stir in cold water and juice. Remove 1-1/2 cups of the gelatin; place in medium bowl. Set aside. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Meanwhile, let reserved gelatin stand at room temperature 45 min., then refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

ADD oranges to thickened gelatin in 1-qt. bowl; stir gently. Spoon into 7-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm (gelatin should stick to finger when touched and should mound). Add whipped topping to slightly thickened gelatin; stir with wire whisk until well blended. Spoon over gelatin layer in mold.

REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin in refrigerator.

Kraft Kitchens Tips

Prepare as directed, using 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) any red flavor JELL-O Gelatin.
How to Unmold Gelatin
Dip mold in warm water for about 15 sec. Gently pull gelatin from around edge with moistened 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.
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