Layered Low Fat Cranberry Mousse Mold

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READY IN: 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
  • Add cranberry sauce; stir with wire whisk until well blended.
  • Stir in cold water.
  • Pour 1-1/2 cups of the gelatin mixture into 6 cup mold sprayed with cooking spray.
  • Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound).
  • Meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves define impression).
  • Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin layer in mold.
  • Refrigerate 4 hours or until firm. Unmold.
  • Serve topped with remaining whipped toppping.
  • Store leftover mold in refrigerator.
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