Line a large bowl with plastic wrap and refrigerat it while preparing mousse

Dissolve jello in boiling water in a bowl

Mix in cold cranberry juice. Refrigerate until cold but NOT starting to set

Whip cream to soft peaks, add vanilla and sugar and whip until just almost holding its shape

Beat in cold cranberry mixture

Pour into plastic lined bowl

Gently press chocolate flourless wafer cookies to cover bottom cover and refrigerate at least 6 hours or best overnight.

Invert on to serving plate and remove plastic wrap

Beat cream until it holds soft peaks

Add sugar and vanilla and beat until it holds its shape well

Spread whipped cream over cranberry mousse

Garnish with silver, green and red colored sugar and caramel tree and a piece of white chocolate colored transfer

Add granulated sugar to a pan, the amount will depend on how many things you want to make. I used 2 cups here to make 6 molds and shards for various desserts

Heat sugar over medium high heat. When sugar begins to melt around edges swirl oan and use a wooden spoon to evenly melt sugar until golden, caramel is very hot so be careful not to get it on you

Pour into mold or metal cookie cutters for shapes. Or drizzle on parchment paper free form. Allow to cool then pop out of molds and peel free form pieces off parchment