Layered Cranberry Mousse Mold

Pat Duran

By
@kitchenChatter

This is a elegant looking recipe by Kraft Foods and my family and I love it- we had it for dinner yesterday and then we snacked on it later -needless to say there is only a wee bit left. It is low in calories and fat.
Quick and easy- great for the winter holidays too!
Tastes so good sliding down onto your tongue! Mmmmm.


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Comments:

Serves:

10-12 servings

Prep:

20 Min

Method:

Refrigerate/Freeze

Ingredients

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

Directions Step-By-Step

1
Combine boiling water and jell-o in a large bowl; stir and whisk until completely dissolved.
Add cranberry sauce; and stir until well blended. Stir in cold water.
2
Pour 1 1/2 cups of mixture into a 6 cup mold sprayed with cooking spray.
Chill for 45 minutes;until set, BUT not firm.
3
Refrigerate remaining mixture for 45 minutes or until thickened.
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.
4
Note:
To unmold the jell-o:
Dip mold in warm water for 15 seconds. Gently pull jell-o from around edge with moist finger tips.
Place a moistened serving plate on top of mold. Invert mold and plate; holding both mold and plate together, shake slightly to loosen. ENJOY!

About this Recipe

Course/Dish: Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy