Cranberry Double Layer Mold recipe

2 cups boiling water
1 (6-ounce) package 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. Stir in cold juice. Remove 1 1/2 cups of the gelatin; set aside for later use. Refrigerate remaining gelatin 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).

2. Stir in fruit. Spoon into 7-cup mold sprayed with cooking spray. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).

3. Meanwhile, refrigerate reserved gelatin 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in whipped topping with wire whisk until well blended. Spoon over gelatin layer in mold.

4. Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin in refrigerator.

Makes 14 servings.

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 photograph provided courtesy of Kraft Foods.