Cranberry jelly, cream cheese and whipped topping create a light and fruity mousse that is layered in a bowl with crushed chocolate cookies. Unmold for a special no-bake dessert.

How do I make it ?

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Step 1

Dissolve 2 pkg. (85 g each) Jell-O Cranberry Jelly Powder, or any red flavour, in 1 cup boiling water in a large bowl. Beat 2 tubs (250 g each) Philadelphia Cream Cheese Product with electric mixer until smooth. Gradualy add dissolved jelly, beating constantly until mixture is well blended.

Step 2

Mix in 1 tub (1 L) Cool Whip Topping and a few spoonfuls Brandied Cranberry Sauce*. Pour into a 3 L bowl lined with plastic wrap.

Step 3

Mix 30 finely crushed Oreo Cookies with 1/4 cup melted butter. Sprinkle over jelly mixture. Cover and refrigerate overnight. Release from mold onto serving plate; remove plastic wrap. Top with additional crushed Oreo Cookies or drizzle with melted Baker's White Chocolate.

Kraft Kitchen Tips!

*Brandied Cranberry Sauce

PLACE 4 cups fresh or frozen cranberries in 13 x 9 inch baking dish. Sprinkle evenly with 2 cups sugar.

COVER and bake at 300°F for 1 hour. Remove from oven. Stir carefully, then stir in 1/3 cup brandy or orange juice. Pour into jars or serving dishes. Store in refrigerator up to 3 weeks.

#tags

Intermediate

Fall

Desserts

Refrigerated Desserts

Thanksgiving

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