Layered Low Fat Cranberry Mousse Mold

• 2 cups boiling water
• 6 ounces jello sugar-free cranberry flavor gelatin
• 8 ounces jellied cranberry sauce, broken up with fork
• 1 cup cold water
• 8 ounces Cool Whip Free, thawed, divided

1. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
2. Add cranberry sauce; stir with wire whisk until well blended.
3. Stir in cold water.
4. Pour 1-1/2 cups of the gelatin mixture into 6 cup mold sprayed with cooking spray.
5. Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound).
6. Meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves define impression).
7. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin layer in mold.
8. Refrigerate 4 hours or until firm. Unmold.
9. Serve topped with remaining whipped toppping.
10. Store leftover mold in refrigerator.

boiling water, jello sugar, cranberry sauce, cold water

Taken from www.food.com/recipe/layered-low-fat-cranberry-mousse-mold-235006 (may not work)