Comida Kraft
Recipe Box

Layered Cranberry Mousse Mold

Prep Time
20
min.
Total Time
5
hr.
5
min.
Servings

12 servings

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 150
Total fat 2.5g
Saturated fat 2g
Cholesterol 0mg
Sodium 75mg
Carbohydrate 31g
Dietary fiber 0g
Sugars 29g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was such a different and welcome change to boring old cranberry sauce! 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.
Date published: 2009-11-28
Rated 5 out of 5 by from Great recipe, nice twist on cranberry sauce. Great recipe, nice twist on cranberry sauce. I made the first batch with only 1 small package of Jello before realizing I needed 2 small or 1 large packages. So I actually used that batch as a smoothie, which worked quite well (except when large chunks of cranberry got caught in the straw). Anyway, second batch went well, and to help with removing from the mold, here is a quick fix--spray a light coating of vegetable oil in the mold.
Date published: 2007-01-22
Rated 5 out of 5 by from I have been making this since 03 or 04 and it has always been a hit. 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.
Date published: 2011-11-24
Rated 4 out of 5 by from This turned out very well. This turned out very well. I used the cool whip container and it was very festive. I had to use cherry jello since my store didn't have the cranberry kind, but everyone raved about it. Don't bother trying to keep it for the next day unless you are putting in back in the container, mine turned into mush.
Date published: 2006-12-27
Rated 4 out of 5 by from This was a wonderful addition to our Thanksgiving menu. This was a wonderful addition to our Thanksgiving menu. The use of ground cloves really took this dish over the top. The only change I would make would be to have a little more of the jello and a little less of the mousse. Perhaps I need to change the size of the mold I used. Otherwise it's perfect.
Date published: 2006-12-10
Rated 5 out of 5 by from Who knew such an easy dessert could look so pretty! Who knew such an easy dessert could look so pretty!! I just made this for Thanksgiving, and it is going to be a big hit, I can tell! Not only does it look and taste amazing, but it gives off this "holiday" smell that is simply wonderful. This is going to be a new staple for our Thanksgiving feasts!
Date published: 2006-11-22
Rated 4 out of 5 by from I made this for a lunch party and everyone loved it. I made this for a lunch party and everyone loved it. The consitency was perfect and it was beautiful. I used the sugarfree jello and light whipped topping. The only thing that I will do diffently is use a different mold, I too had a hard time getting it out.
Date published: 2006-12-19
Rated 3 out of 5 by from OK guys, although it calls for 2 cups of Cool Whip and talks about a 16 ounce limited edition... OK guys, although it calls for 2 cups of Cool Whip and talks about a 16 ounce limited edition container, 16 ounces when dealing with Cool Whip isn't 2 cups! Plus, my friend and I looked all over for that limited edition container and it's not to be found.
Date published: 2006-11-24
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