Layered Cranberry Mousse Mold

1. 1

   Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Add cranberry sauce; stir until mixed. Stir in cold water. Pour 2 cups of the gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm. (Gelatin should stick to finger and should mound.)

2. 2

   Meanwhile, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites). Add whipped topping; stir with wire whisk until well blended. Pour over gelatin mixture in mold.

3. 3

   Refrigerate 4 hours or until firm. Store leftover gelatin in refrigerator

* Per serving · 4 servings · Values may vary.

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