Layered Low-Fat Cranberry Mousse Mold

Ingredients

• 8 oz cool whip free whipped topping divided thawed
• 0.6 oz jell-o raspberry flavor gelatin sugar free
• 1 cup water cold
• 2 cups water boiling
• 8 oz jellied cranberry sauce with fork canned

Equipment

• bowl
• whisk

Directions

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