Desserts

Layered Cranberry Mousse Mold

photo by:

kraft

Cranberry gelatin and sauce give a double dose of flavor to this two-layer mold. One layer is lightened with whipped topping into a creamy mousse.

time

prep:

20 min

total:

5 hr 5 min

servings

total:

12 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1-1/2

cups boiling water

pkg. (6 oz.) JELL-O Cranberry Flavor Gelatin, or any red flavor

can (16 oz.) whole berry cranberry sauce

cup cold water

1/4

tsp. ground cinnamon

1/8

tsp. ground cloves

cups thawed COOL WHIP Whipped Topping

Make It

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.

Kraft Kitchens Tips

Substitute

Prepare using 2 pkg. (3 oz. each) JELL-O Cranberry Flavor Gelatin.

How To Unmold Gelatin

Dip mold in warm water for 15 sec. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen.

Variation

Prepare as directed, omit spices. Unmold gelatin and top with 1/2 cup thawed COOL WHIP Whipped Topping before serving.

Rate recipes, or edit your previous ratings and more. Join / Sign In

lmfew3

posted:11/23/2011

I have been making this since 03 or 04 and it has always been a hit. My daughters were either 2 or three the first time I made it and they have asked for it ever since. Now a family tradition. I never have any issues with getting out of the mold. The only problrm I ever has is that it always takes longer then 45 to set and more then 30 to add cool whip, but that is probably because there is always lots in fridge.

a cook

posted:11/22/2011

Since the first time I made this recipe about 4 years ago, not a Thanksgiving goes by that it isn't requested. Everyone loves it! I leave out the cloves because I don't care for them and it is just delicious!

a cook

posted:1/4/2011

We love this special dessert so much! I took the recipe to Germany where we live now and it is a huge hit here too ( although I can't buy canned cranberry sauce and have to substitute ) : )

cheriedel17

posted:11/28/2009

This was such a different and welcome change to boring old cranberry sauce! I attempted to make this for the first time this Thanksgiving, and it was wonderful and got rave reviews. I say I "attempted" it because the first time I made it, I didn't realize that my box of gelatin was only 3 oz. when the recipie called for 8 oz. Consequently, I had to make a last minute trip to the store and got the last three 3 oz. boxes of cranberry gelatin. I went ahead and used all 3 boxes and it worked out just fine. Also, I went light on the clove since my family doesn't taste that flavor often, and that worked out well, too.

ttellson

posted:11/17/2008

This will be my third year making this recipe. Everyone LOVES it. I don't usually like the cranberries much and yet, I am hooked on this one!

kerryemears

posted:11/16/2008

The cloves add just the right spice, it is definitely the 'new' holiday favorite.

cbardranch

posted:11/13/2008

I modified this recipe by adding chopped pecans to the first layer. Everyone raved about it and wanted copies of the recipe. It is now a favorite!

a cook