Layered Cranberry Mousse Mold

Ingredients

• 0.3 tsp ground cinnamon 
• 0.1 tsp ground cloves 
• 6 oz jell-o cranberry flavor gelatin red or any flavor
• 1 cup water cold
• 1.5 cups water boiling
• 2 cups cool whip whipped topping thawed
• 16 oz berry cranberry sauce whole canned

Equipment

• bowl

Directions

1. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
2. Add cranberry sauce; stir until blended. Stir in cold water.
3. Pour 2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
4. Meanwhile, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. or until slightly thickened. Stir in COOL WHIP until blended.
5. Pour over gelatin layer in mold.
6. Refrigerate 4 hours or until firm. Unmold.