Thanksgiving Recipes
Layered Cranberry Mousse Mold
Yield: 12 servings
Ingredients
- 1 1/2 cups boiling water
- 1 (6 ounce) box Jell-O Brand Cranberry Flavor Gelatin, or any red flavor
- 1 (16 ounce) can whole berry cranberry sauce
- 1 cup cold water
- 1 (8 ounce) tub Cool Whip Whipped Topping, thawed, divided use
Instructions
- Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved.
- Add cranberry sauce; stir until melted.
- Stir in cold water.
- Pour 2 cups of the gelatin mixture into 6 cup mold sprayed with cooking spray.
- Refrigerate for 45 minutes or until set but not firm. (Gelatin should stick to finger and should mound.)
- Meanwhile, refrigerate remaining gelatin mixture 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
- Add 2 cups of the whipped topping; stir with wire whisk until well blended.
- Pour over gelatin in mold.
- Refrigerate for 4 hours or until firm.
- Unmold.
- Top with remaining whipped topping just before serving.
- Store leftover gelatin mold in refrigerator.
Notes
Substitute 2 (3.25 ounce each) boxes Jell-O Brand Cranberry Flavor Gelatin or any red flavor, for the 1 (6 ounce) box gelatin.
How To Unmold Gelatin: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; Holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
Nutrition
Per serving: Calories 170, Total fat 3.5g, Saturated fat 3.5g, Cholesterol 0mg, Sodium 75mg, Carbohydrate 33g, Dietary fiber 0g, Sugars 30g, Protein 2g, Vitamin A 0% DV, Vitamin C 0% DV, Calcium 0% DV, Iron 0% DV
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company