layered cranberry mousse mold
(2)
This is a elegant looking recipe by Kraft Foods and my family and I love it- we had it for dinner yesterday and then we snacked on it later -needless to say there is only a wee bit left. It is low in calories and fat.
Quick and easy- great for the winter holidays too!
Tastes so good sliding down onto your tongue! Mmmmm.
read more
(2)
yield
10 -12 servings
prep time
20 Min
method
Refrigerate/Freeze
Ingredients For layered cranberry mousse mold
-
6 ozpkg. cranberry sugar free jell-o
-
2 cboiling water
-
8 ozcan jellied cranberry sauce, broken up with a fork
-
1 ccold water
-
8 ozcontainer thawed fat-free cool whip, divided
How To Make layered cranberry mousse mold
-
1Combine 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. -
2Pour 1 1/2 cups of mixture into a 6 cup mold sprayed with cooking spray.
Chill for 45 minutes;until set, BUT not firm. -
3Refrigerate 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. -
4Note:
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! - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Layered Cranberry Mousse Mold:
ADVERTISEMENT