Real Recipes From Real Home Cooks ®

layered cranberry mousse mold

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

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 ratings)
yield 10 -12 servings
prep time 20 Min
method Refrigerate/Freeze

Ingredients For layered cranberry mousse mold

  • 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.
  • So elegant- photo by KRAFT...
    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!