Layered Low Fat Cranberry Mousse Mold

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 2 cups boiling water
• 6 ounces jello sugar-free cranberry flavor gelatin
• 8 ounces jellied cranberry sauce, broken up with fork
• 1 cup cold water
• 8 ounces cool whip free, thawed, divided

Recipe

• 1 stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
• 2 add cranberry sauce; stir with wire whisk until well blended.
• 3 stir in cold water.
• 4 pour 1-1/2 cups of the gelatin mixture into 6 cup mold sprayed with cooking spray.
• 5 refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound).
• 6 meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves define impression).
• 7 add 2 cups of the whipped topping; stir with wire whisk until well blended. pour over gelatin layer in mold.
• 8 refrigerate 4 hours or until firm. unmold.
• 9 serve topped with remaining whipped toppping.
• 10 store leftover mold in refrigerator.