Layered Cranberry Mousse

• 1-1/2 cups boiling water
• 2 pkg. (10 g each) Jell-O No Sugar Added Cherry Jelly Powder, or any red flavour
• 1 cup whole berry cranberry sauce
• 1 cup cold water
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1-1/2 cups thawed Cool Whip Light Whipped Topping

1. Add boiling water to jelly powders in large bowl; stir 2 min.
2. until completely dissolved.
3. Add cranberry sauce; mix well.
4. Stir in cold water; pour 2 cups into 6-cup mold sprayed with cooking spray.
5. Refrigerate 45 min.
6. or until set but not firm.
7. Meanwhile, stir spices into remaining jelly mixture.
8. Refrigerate 30 min.
9. or until slightly thickened.
10. Add Cool Whip; stir with whisk until well blended.
11. Pour over jelly mixture in mold.
12. Refrigerate 4 hours or until firm.

boiling water, no sugar, cranberry sauce, cold water, ground cinnamon, ground cloves, topping

Taken from www.kraftrecipes.com/recipes/layered-cranberry-mousse-95319.aspx (may not work)