layered cranberry mousse mold
(2 ratings)
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.
(2 ratings)
yield
10 -12 servings
prep time
20 Min
method
Refrigerate/Freeze
Ingredients For layered cranberry mousse mold
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6 ozpkg. cranberry sugar free jell-o
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2 cboiling water
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8 ozcan jellied cranberry sauce, broken up with a fork
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1 ccold water
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8 ozcontainer thawed fat-free cool whip, divided
How To Make layered cranberry mousse mold
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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.
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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.
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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.
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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!
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