Layered Low Fat Cranberry Mousse Mold

2 cups boiling water
1 (6-ounce) package or 2 (3.25-ounce each) packages JELL-O Brand
    Cranberry Flavor Sugar Free Low Calorie Gelatin
1 (8-ounce) can jellied cranberry sauce, broken up with fork
1 cup cold water
1 (8-ounce) tub COOL WHIP FREE Whipped Topping, thawed, divided use

1. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add cranberry sauce; stir with wire whisk until well blended. Stir in cold water.

2. Pour 1 1/2 cups of the gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound).

3. Meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves definite impression). Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin layer in mold.

4. Refrigerate 4 hours or until firm. Unmold.

5. Serve topped with remaining whipped topping. Store leftover mold in refrigerator.

Makes 12 servings.

Nutrition Bonus: Delight your family and friends with this colorful low fat, low sodium cranberry mold. It's also cholesterol free!

Nutrition: (per serving) Calories 70; Total fat 1g; Saturated fat 1g; Cholesterol 0mg; Sodium 70mg; Carbohydrate 14g; Dietary fiber 0g; Sugars 10g; Protein 1g; Vitamin A 0%DV; Vitamin C 0%DV; Calcium 0%DV; Iron 0%DV

Recipe and photograph provided courtesy of Kraft Foods.