LAYERED LOW-FAT CRANBERRY MOUSSE MOLD

Layered Low-Fat Cranberry Mousse Mold image

Impress Thanksgiving guests with our Layered Low-Fat Cranberry Mousse Mold. No need to tell them how easy it is to make this cranberry mousse mold!

Provided by My Food and Family

Categories Home

Time 5h5m

Yield 12 servings, about 1/2 cup each

Number Of Ingredients 5

Ingredients

2 cups boiling water
1 pkg. (0.6 oz.) JELL-O Raspberry Flavor Sugar Free Gelatin
1 can (8 oz.) jellied cranberry sauce, broken up with fork
1 cup cold water
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided

Steps:

Add boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved. Add cranberry sauce; stir until blended. Stir in cold water. Pour 1-1/2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
Meanwhile, refrigerate remaining gelatin mixture 45 min. or until thickened.
Stir 2 cups COOL WHIP into plain gelatin (in bowl) until blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm.
Unmold gelatin. Top with remaining COOL WHIP.

Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g