Cranberry Double Layer Mold

Cranberry Double Layer Mold


  • 2 cups boiling water
  • 1 (6 ounce) box Jell-O Brand Cranberry Flavor Gelatin, or any red flavor
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups cold cranberry juice cocktail or water
  • 1 cup sliced strawberries
  • 1 (11 ounce) can mandarin orange segments, drained
  • 2 cups thawed Cool Whip Whipped Topping


  1. Stir boiling water into combined gelatin and spices in large bowl at least 2 minutes until completely dissolved.
  2. Stir in cold juice. Remove 1 1/2 cups of the gelatin; set aside for later use.
  3. Refrigerate remaining gelatin 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).
  4. Stir in fruit. Spoon into 7-cup mold sprayed with cooking spray.
  5. Refrigerate for 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
  6. Meanwhile, refrigerate reserved gelatin 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
  7. Stir in whipped topping with wire whisk until well blended. Spoon over gelatin layer in mold.
  8. Refrigerate 4 hours or until firm.
  9. Unmold. Garnish as desired.
  10. Store leftover gelatin in refrigerator.

Nutrition: (per serving) Calories 100; Total fat 2g; Saturated fat 2g; Cholesterol 0mg; Sodium 45mg; Carbohydrate 20g; Dietary fiber 1g; Sugars 18g; Protein 1g; Vitamin A 2%DV; Vitamin C 35%DV; Calcium 0%DV; Iron 0%DV

Recipe and photo used with permission from: Kraft Heinz Company