Layered Cranberry Mousse Mold

Pat Duran


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.

★★★★★ 2 votes
10-12 servings
20 Min


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


1Combine 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.
2Pour 1 1/2 cups of mixture into a 6 cup mold sprayed with cooking spray.
Chill for 45 minutes;until set, BUT not firm.
3Refrigerate 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.
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 Layered Cranberry Mousse Mold

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