Layered Cranberry Mousse
- Ready In:
- 5hrs 20mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 1⁄2 cups water, boiling
- 2 (10 g) packages sugar-free cherry gelatin (or any red flavour)
- 1 cup cranberry sauce, whole berry
- 1 cup cold water
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon clove
- 1 1⁄2 cups whipped topping (Cool Whip light)
directions
- Dissolve cherry jello powder in boiling water in a large bowl, stiring until completely dissolved.
- Add cranberry sauce, mixing well.
- Stir in the cold water.
- Pour 1 1/2 cups of mixture into a mold or bowl that you have coated with cooking spray. Refrigerate for 40 minutes - or until slightly set, but not firm (jelly mixture should stick to finger).
- Meanwhile, stir the spices into the remaining mixture. Refrigerate 35 minutes - or until slightly thickened (consistency of unbeaten egg whites).
- Whisk in the whipped topping until well blended.
- Pour this over the slightly set jelly mixture in bowl-mold.
- Refrigerate 4 hours, or until firm.
- Unmold to serve.
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RECIPE SUBMITTED BY
Sweet PQ?
Niagara Falls, 0
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