Layered Cranberry Mousse Mold

1. 1

   Stir boiling water into gelatin in a large bowl at least 2 minutes until completely dissolved.

2. 2

   Stir in cranberry sauce until melted.

3. 3

   Stir in cold water.

4. 4

   Pour 2 cups of gelatin mixture into 6 cup mold (sprayed with nonstick cooking spray).

5. 5

   Refrigerate about 45 minutes until set but not firm.

6. 6

   Refrigerate remaining gelatin about 30 minutes.

7. 7

   Stir in 2 cups whipped topping with wire whisk until smooth.

8. 8

   Pour over gelatin in mold.

9. 9

   Refrigerate 4 hours or until firm.

10. 10

    Unmold.

11. 11

    Garnish with remaining whipped topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.