DISSOLVE 2 pkg. (85 g each) Jell-o Jelly Powder, any red flavour, in 2-1/2 cups boiling cranberry juice. Stir in 1/2 tsp. ground cloves, if desired.

REFRIGERATE 40 min. or until slightly thickened but not set. Stir in 1 cup cranberry sauce. Transfer 3/4 cup jelly mixture in another bowl; set aside.

ADD 1 can (10 fl oz. / 284 mL) drained mandarin oranges to the remaining jelly mixture; pour into a greased 9x5-inch loaf pan.

BLEND 2 cups thawed Cool Whip Topping into reserve jelly mixture and spoon over jelly in mould. Refrigerate until firm, about 4 hours or overnight.