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Layered Cranberrry Mousse Mold Recipe

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This recipe for Layered Cranberrry Mousse Mold, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Allen
Added: Tuesday, November 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Cranberry Flavor Gelatin
1 can (8 oz.) jellied cranberry sauce, broken up with fork
1 cup cold water
1 tub (8 oz.) COOL WHIP Lite Whipped Topping, thawed, divided




Directions:
Directions:
STIR boiling water into dry gelatin mix in large bowl with wire whisk 2 min. until completely dissolved. Add cranberry sauce; stir 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 45 min. or until set but not firm. (Gelatin should stick to finger.)
MEANWHILE, refrigerate remaining gelatin mixture 45 min. or until thickened (spoon drawn through leaves definite impression). Stir in 2 cups of the whipped topping until well blended. Pour over gelatin in mold.
REFRIGERATE 4 hours or until firm. Unmold. Top with remaining whipped topping. Store leftovers in refrigerator.

 

 

 

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