Layered Cranberry Mousse Mold

1 1/2 cups boiling water
1 (6-ounce) package 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

1. Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved.

2. 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 45 minutes or until set but not firm. (Gelatin should stick to finger and should mound.)

3. 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 4 hours or until firm.

4. Unmold. Top with remaining whipped topping just before serving.

5. Store leftover gelatin mold in refrigerator.

Makes 12 servings.

Great Substitute: Substitute 2 (3.25-ounce each) packages Jell-O Brand Cranberry Flavor Gelatin or any red flavor, for the 1 (6-ounce) package 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

Recipe and photograph provided courtesy of Kraft Foods.