LAYERED LOW-FAT CRANBERRY MOUSSE MOLD
How to make Layered Low-Fat Cranberry Mousse Mold
Provided by @MakeItYours
Number Of Ingredients 5
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.
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