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Layered Low-Fat Cranberry Mousse Mold

Layered Low-Fat Cranberry Mousse Mold recipe
photo by:kraft
20 min
5 hr 5 min
12 servings, about 1/2 cup each
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What You Need

cups  boiling water
pkg.  (0.3 oz. each) JELL-O Cherry Flavor Sugar Free Gelatin
can  (8 oz.) jellied cranberry sauce, broken up with fork
cup  cold water
tub  (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided

Make It

ADD boiling water to gelatin mixes in large bowl; stir with whisk 2 min. until completely dissolved. Add cranberry sauce; stir until blended. Stir in cold water.

POUR 1-1/2 cups gelatin mixture into 6-cup mold or 1-1/2-qt. bowl sprayed with cooking spray. Refrigerate 45 min. or until set but not firm. Meanwhile, refrigerate remaining gelatin mixture 45 min. or until thickened.

ADD 2 cups COOL WHIP to gelatin in bowl; stir gently until blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm.

UNMOLD gelatin. Serve topped with remaining COOL WHIP.

Kraft Kitchens Tips

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.
Prepare using favorite red flavor JELL-O Sugar Free Gelatin.
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