Layered Cranberry Mousse

• 1 12 cups water, boiling
• 2 (10 g) packages sugar-free cherry gelatin (or any red flavour)
• 1 cup cranberry sauce, whole berry
• 1 cup cold water
• 14 teaspoon cinnamon
• 18 teaspoon clove
• 1 12 cups whipped topping (Cool Whip light)

1. Dissolve cherry jello powder in boiling water in a large bowl, stiring until completely dissolved.
2. Add cranberry sauce, mixing well.
3. Stir in the cold water.
4. Pour 1 1/2 cups of mixture into a mold or bowl that you have coated with cooking spray.
5. Refrigerate for 40 minutes - or until slightly set, but not firm (jelly mixture should stick to finger).
6. Meanwhile, stir the spices into the remaining mixture.
7. Refrigerate 35 minutes - or until slightly thickened (consistency of unbeaten egg whites).
8. Whisk in the whipped topping until well blended.
9. Pour this over the slightly set jelly mixture in bowl-mold.
10. Refrigerate 4 hours, or until firm.
11. Unmold to serve.

water, cherry gelatin, cranberry sauce, cold water, cinnamon, clove, topping

Taken from www.food.com/recipe/layered-cranberry-mousse-406437 (may not work)