Layered Cranberry Mousse – a delicious recipe with water, cherry gelatin, cranberry sauce, cold water, cinnamon, clove. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve cherry jello powder in boiling water in a large bowl, stiring until completely dissolved.
2
Add cranberry sauce, mixing well.
3
Stir in the cold water.
4
Pour 1 1/2 cups of mixture into a mold or bowl that you have coated with cooking spray.
5
Refrigerate for 40 minutes - or until slightly set, but not firm (jelly mixture should stick to finger).
6
Meanwhile, stir the spices into the remaining mixture.
7
Refrigerate 35 minutes - or until slightly thickened (consistency of unbeaten egg whites).
8
Whisk in the whipped topping until well blended.
9
Pour this over the slightly set jelly mixture in bowl-mold.
10
Refrigerate 4 hours, or until firm.
11
Unmold to serve.
990
kcal
Calories
90
g
Fat
50
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 ½ cups water, boiling, 2 (10 g) packages sugar-free cherry gelatin (or any red flavour), 1 cup cranberry sauce, whole berry, 1 cup cold water, and more.
Yes, Layered Cranberry Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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