Layered Low-fat Cranberry Mousse Mold

Description
Makes: 12 servings

Ingredients

 * 2 cups boiling water
 * 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand cranberry Flavor Sugar Free Low Calorie gelatin
 * 1 can (8 oz.) jellied cranberry sauce, broken up with fork
 * 1 cup cold water
 * 1 tub (8 oz.) Cool Whip FREE Whipped Topping, thawed, divided

Directions

 * 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.
 * 2) Stir in cold water. 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.
 * 4) Pour over gelatin layer in mold.
 * 5) REFRIGERATE 4 hours or until firm. Unmold. Serve topped with remaining whipped topping. Store leftover mold in refrigerator.