Layered Cranberry Mousse Food

LAYERED LOW-FAT CRANBERRY MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved. Add cranberry sauce; stir until blended. Stir in cold water. Pour 1-1/2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
• Meanwhile, refrigerate remaining gelatin mixture 45 min. or until thickened.
• Stir 2 cups COOL WHIP into plain gelatin (in bowl) until blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm.
• Unmold gelatin. Top with remaining COOL WHIP.

LAYERED CRANBERRY MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add cranberry sauce; stir until blended. Stir in cold water. Pour 2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
• Meanwhile, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. or until slightly thickened. Stir in COOL WHIP until blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold.

LAYERED CRANBERRY MOUSSE MOLD

Steps:

• 1. Combine boiling water and jell-o in a large bowl; stir and whisk until completely dissolved. Add cranberry sauce; and stir until well blended. Stir in cold water.
• 2. Pour 1 1/2 cups of mixture into a 6 cup mold sprayed with cooking spray. Chill for 45 minutes;until set, BUT not firm.
• 3. Refrigerate remaining mixture for 45 minutes or until thickened. Then stir in 2 cups of the cool whip until blended. Now pour over the first mixture in the mold. --- Chill for at least 4 hours. Unmold and top with a little of the cool whip.
• 4. Note: To unmold the jell-o: Dip mold in warm water for 15 seconds. Gently pull jell-o from around edge with moist finger tips. Place a moistened serving plate on top of mold. Invert mold and plate; holding both mold and plate together, shake slightly to loosen. ENJOY!

CRANBERRY MOUSSE

Steps:

• In a saucepan, heat cranberry juice cocktail to boiling.
• Remove from heat.
• Stir in raspberry jello until dissolved.
• Stir in cranberry sauce.
• Chill until mixture is thickened.
• Fold in whipped cream and pour into serving dishes (or decorative serving bowl).
• Chill until firm.
• Garnish with additional whipped cream, if desired.

CRANBERRY MOUSSE

Steps:

• Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins to thicken, but not set.

LAYERED LOW FAT CRANBERRY MOUSSE MOLD

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
• Add cranberry sauce; stir with wire whisk until well blended.
• Stir in cold water.
• Pour 1-1/2 cups of the gelatin mixture into 6 cup mold sprayed with cooking spray.
• Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound).
• Meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves define impression).
• Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold.
• Serve topped with remaining whipped toppping.
• Store leftover mold in refrigerator.