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

How to Make Layered Cranberry Mousse Mold


  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!

Printable Recipe Card

About Layered Cranberry Mousse Mold

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

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