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Desserts

Layered Cranberry Mousse Mold

Layered Cranberry Mousse Mold recipe
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
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What You Need

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

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.
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