Layered Low-Fat Cranberry Mousse Mold

1. 1

   Add boiling water to gelatin mixes in large bowl; stir with whisk 2 min.

2. 2

   until completely dissolved.

3. 3

   Add cranberry sauce; stir until blended.

4. 4

   Stir in cold water.

5. 5

   Pour 1-1/2 cups gelatin mixture into 6-cup mold or 1-1/2-qt.

6. 6

   bowl sprayed with cooking spray.

7. 7

   Refrigerate 45 min.

8. 8

   or until set but not firm.

9. 9

   Meanwhile, refrigerate remaining gelatin mixture 45 min.

10. 10

    or until thickened.

11. 11

    Add 2 cups COOL WHIP to gelatin in bowl; stir gently until blended.

12. 12

    Pour over gelatin layer in mold.

13. 13

    Refrigerate 4 hours or until firm.

14. 14

    Unmold gelatin.

15. 15

    Serve topped with remaining COOL WHIP.

* Per serving · 4 servings · Values may vary.

No additional tips available.