Layered Cranberry Mousse

(taken from Kraft Foods Holiday 2006 magazine, see kraftfoods.com)

Prep 20 min, Total 5 hours, 5 min including refrigeration

1.5 c. boiling water
1 pkg cranberry flavored Jell-O (or any red color)
1 can whole cranberry sauce (16 oz.)
1 c. cold water
1/4 t. ground cinnamon
1/8 t. ground cloves
2 c. thawed Cool Whip

Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add cranberry sauce; stir until mixed. Stir in cold water. Pour 2 cups of the gelatin mixture into 6-cup mold (see tip below.) Refrigerate 45 min. or until set but not firm. Gelatin should stick to finger.

Meanwhile, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. until slightly thickened (consistency of unbeated egg whites.) Add whipped topping; stir with wire whisk until well blended. Pour over gelatin mixture in mold.

Refrigerate 4 hours or until firm. Store leftover gelatin in refrigerator.
Makes 12 servings, 1/2 c. each.

Tip: Make your holiday meal extra special by using a limited-edition 16 oz. Cool Whip Whipped Topping tub as a mold for this mousse. Find it in your grocer's freezer aisle.