Layered Low-Fat Cranberry Mousse Mold

My friends and I get together to make dinner about once a month. This recipe is from that night. It is yummy and real pretty too!

Prep Time: 20 min
Total Time: 5 hrs 5 min
Makes: 12 Servings

What You Need
2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) Jell-O Cranberry Flavor Sugar Free Gelatin
1 can (8 oz.) jellied cranberry sauce, broken up with fork
1 cup cold water
1 tub (8 oz.) Cool Whip Free whipped topping, thawed, divided

Make It
STIR boiling water into dry gelatin mix in large bowl with wire whisk 2 min. until completely dissolved. Add cranberry sauce; stir until well blended. Stir in cold water. Pour 1-1/2 cups of gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm. (Gelatin should stick to finger.)

MEANWHILE, refrigerate remaining gelatin mixture 45 min. or until thickened (spoon drawn through leaves definite impression). Stir in 2 cups of the whipped topping until well blended. Pour over gelatin in mold.

REFRIGERATE 4 hours of until firm. Unmold. Top with remaining whipped topping. Store leftovers in refrigerator.

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Jell-O Salad

I heard once Utah was the Jell-O capital of the world. How can we not have a post on the recipe blog that contains Jell-O?

Jell-O Salad

1 large jell-o package (any flavor)
1 large vanilla pudding (cook kind)
2 small boxes of tapioca pudding
1 tub cool whip
5 small cans of mandarin oranges or whatever fruit you choose to match your jell-o.

Boil six cups of water and mix in all ingredients except for cool whip and fruit. Boil for two minutes and keep stirring.

Refrigerate overnight or for at least four hours. Mix in cool whip and fruit and serve.