STIR boiling water into dry jelly powder 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 mixture into 6-cup serving bowl. Refrigerate 45 min. or until set but not firm. (Jelly mixture should stick to finger and should mound.)

MEANWHILE, stir cinnamon and cloves into remaining jelly mixture. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites). Add whipped topping; stir with wire whisk until well blended. Pour over jelly mixture in bowl.

REFRIGERATE 4 hours or until firm. Store leftover jelly in refrigerator.