layered cranberry mousse mold
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.
prep time
20 Min
cook time
method
Refrigerate/Freeze
yield
10-12 servings
Ingredients
- 6 ounces pkg. cranberry sugar free jell-o
- 2 cups boiling water
- 8 ounces can jellied cranberry sauce, broken up with a fork
- 1 cup cold water
- 8 ounces container thawed fat-free cool whip, divided
How To Make layered cranberry mousse mold
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Step 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.
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Step 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.
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Step 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. -
Step 4Note: 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Desserts
Category:
Puddings
Tag:
#Quick & Easy
Tag:
#Healthy
Ingredient:
Fruit
Culture:
American
Method:
Refrigerate/Freeze
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