LAYERED LOW-FAT CRANBERRY MOUSSE MOLD

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Layered Low-Fat Cranberry Mousse Mold image

How to make Layered Low-Fat Cranberry Mousse Mold

Provided by @MakeItYours

Number Of Ingredients 5

2cups boiling water
1pkg. (0.6 oz.) JELL-O Cranberry Flavor Sugar Free Gelatin
1can (8 oz.) jellied cranberry sauce, broken up with fork
1cup cold water
1tub (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 well 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 in 2 cups COOL WHIP until well blended. Pour over gelatin layer in mold.
  • REFRIGERATE 4 hours or until firm. Unmold. Top with remaining COOL WHIP.

*** Explore more Layered Low-Fat Cranberry Mousse Mold Recipes »

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