Enjoy a double dose of cranberry with our Layered Cranberry Mousse Mold. This cranberry mousse mold combines gelatin, cranberry sauce and whipped topping.
What You Need
Original recipe yields 12 servings
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
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Let's 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.
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.
Prepare as directed, omit spices. Unmold gelatin and top with 1/2 cup thawed COOL WHIP Whipped Topping before serving.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* 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.