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Desserts

Layered Low-Fat Cranberry Mousse Mold

Layered Low-Fat Cranberry Mousse Mold recipe
photo by:kraft
Everyone will think you’re a natural in the kitchen when you bring this fruity JELL-O mold to your next holiday party. No need to tell them how easy it is!
time
prep:
20 min
total:
5 hr 5 min
servings
total:
12 servings, about 1/2 cup each
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What You Need

2
cups  boiling water
1
pkg.  (0.6 oz.) JELL-O Cranberry Flavor Sugar Free Gelatin
1
can  (8 oz.) jellied cranberry sauce, broken up with fork
1
cup  cold water
1
tub  (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided

Make It

ADD boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved. Add cranberry sauce; stir until well blended. Stir in cold water. Pour 1-1/2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.

MEANWHILE, refrigerate remaining gelatin mixture 45 min. or until thickened. Stir in 2 cups COOL WHIP until well blended. Pour over gelatin layer in mold.

REFRIGERATE 4 hours or until firm. Unmold. Top 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.
Substitute
Prepare using 2 pkg. (0.3 oz each) JELL-O Cranberry Flavor Sugar Free Gelatin.
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