Layered Cranberry Mousse Mold Recipes

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add cranberry sauce; stir until blended. Stir in cold water. Pour 2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
• Meanwhile, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. or until slightly thickened. Stir in COOL WHIP until blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold.

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Let cool.
• Heat 1/2 cup cranberry juice over low heat, then stir in a 1/4-ounce packet gelatin. Puree cooled cranberry sauce with another 1/2 cup cranberry juice, then add the gelatin mixture. Pour into a mold or empty soup cans and refrigerate overnight. Serve with whipped cream.

Steps:

• 1. Combine boiling water and jell-o in a large bowl; stir and whisk until completely dissolved. Add cranberry sauce; and stir until well blended. Stir in cold water.
• 2. Pour 1 1/2 cups of mixture into a 6 cup mold sprayed with cooking spray. Chill for 45 minutes;until set, BUT not firm.
• 3. Refrigerate remaining mixture for 45 minutes or until thickened. Then stir in 2 cups of the cool whip until blended. Now pour over the first mixture in the mold. --- Chill for at least 4 hours. Unmold and top with a little of the cool whip.
• 4. Note: To unmold the jell-o: Dip mold in warm water for 15 seconds. Gently pull jell-o from around edge with moist finger tips. Place a moistened serving plate on top of mold. Invert mold and plate; holding both mold and plate together, shake slightly to loosen. ENJOY!

Steps:

• In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.

Steps:

• Heat water and sugar to boiling in 2-quart saucepan, stirring occasionally; boil 1 minute. Stir in cranberries. Heat to boiling; boil 5 minutes, stirring occasionally. Stir in gelatin until dissolved. Stir in pineapple, celery and walnuts.
• Pour into ungreased 6-cup mold, 8 individual molds or stemmed goblets. Cover and refrigerate at least 6 hours until firm. Unmold onto salad greens. Garnish with celery leaves and additional cranberries, if desired.

Steps:

• 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.
• 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).
• Meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves define impression).
• Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold.
• Serve topped with remaining whipped toppping.
• Store leftover mold in refrigerator.

Steps:

• In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries., Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.

Steps:

• 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. 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 unbeaten 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.

Steps:

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