LAYERED CRANBERRY MOUSSE MOLD

LAYERED CRANBERRY MOUSSE MOLD image

Yield 12 servings

Number Of Ingredients 7

1 1/2 c. boiling water
1 (6oz.)pkg Cranberry flavored gelatin, or any red flavor
1 (16oz) can whole berry cranberry sauce
1 c. cold water
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
2 cups thawed COOL WHIP Whipped Topping

Steps:

Stir boiling water into dry gelatin 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 sprayed with cooking spray. Refrigerate 45 min. or until set but not firm. (Gelatin should stick to finger and should mound.) Meanwhile, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. or 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