Layered Low Fat Cranberry Mousse Mold

1. 1

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

2. 2

   Add cranberry sauce; stir with wire whisk until well blended.

3. 3

   Stir in cold water.

4. 4

   Pour 1-1/2 cups of the gelatin mixture into 6 cup mold sprayed with cooking spray.

5. 5

   Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound).

6. 6

   Meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves define impression).

7. 7

   Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin layer in mold.

8. 8

   Refrigerate 4 hours or until firm. Unmold.

9. 9

   Serve topped with remaining whipped toppping.

10. 10

    Store leftover mold in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.