Layered Cranberry Mousse Mold
Quick and easy- great for the winter holidays too!
Tastes so good sliding down onto your tongue! Mmmmm.
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- 6 oz
- pkg. cranberry sugar free jell-o
- 2 c
- boiling water
- 8 oz
- can jellied cranberry sauce, broken up with a fork
- 1 c
- cold water
- 8 oz
- container thawed fat-free cool whip, divided
Add cranberry sauce; and stir until well blended. Stir in cold water.
Chill for 45 minutes;until set, BUT not firm.
Then stir in 2 cups of the cool whip until blended.
Now pour over the first mixture in the mold.
Chill for at least 4 hours. Unmold and top with a little of the cool whip.