Layered Cranberry Mousse Mold - cooking recipe

Ingredients

1 1/2 c. boiling water
1 pkg. jello cranberry flavor gelatin
1 can whole cranberry sauce
1 c. cold water
1 tub cool whip, thawed, divided

Preparation

Stir boiling water into gelatin in a large bowl at least 2 minutes until completely dissolved.
Stir in cranberry sauce until melted.
Stir in cold water.
Pour 2 cups of gelatin mixture into 6 cup mold (sprayed with nonstick cooking spray).
Refrigerate about 45 minutes until set but not firm.
Refrigerate remaining gelatin about 30 minutes.
Stir in 2 cups whipped topping with wire whisk until smooth.
Pour over gelatin in mold.
Refrigerate 4 hours or until firm.
Unmold.
Garnish with remaining whipped topping.