LAYERED CRANBERRY MOUSSE

LAYERED CRANBERRY MOUSSE image

Yield 12 ½ cup

Number Of Ingredients 7

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1½ cups boiling water
1 pkg. (8-serving size) Jello-O Brand Cranberry Flavor Gelatin, or any red flavor
1 can (16 oz.) whole berry cranberry sauce
1 cup cold water
¼ tsp. ground cinnamon
1/8 tsp. ground cloves
2 cups thawed Cool Whip Whipped Topping

Steps:

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add cranberry sauce; stir until mixed. Stir in cold water. Pour 2 cups of the gelatin mixture into 6-cup mold. Refrigerate 45 min. or until set but not firm. (Gelatin should stick to finger.) MEANWHILE, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. until slightly thickened (consistency of unbeaten egg whites). Add whipped topping; stir with wire whisk until well blended. Pour over gelatin mixture in mold. REFRIGERATE 4 hours or until firm. Store leftover gelatin in refrigerator.