Start by preparing 9 glass or plastic cups for the mousse; place them onto a flat baking sheet.

Prepare the Jello for the middle layer. Combine 4 ounces Jello powder with 3/4 cup boiling water and stir until the gelatin is completely dissolved. Add 3/4 cup cold pomegranate juice and stir. Place into the refrigerator and let the Jello set about half way. It needs to be wobbly; stir every 5 minutes until it's at the right consistency; see video recipe for reference. Remove and let stand at room temperature while preparing the next step.

Place heavy cream, confectioner's sugar and vanilla into a mixer bowl. Whisk on high speed until soft peaks form. Gradually add in whipped cream cheese. Soften the cream cheese at room temperature first. If you are not able to find WHIPPED cream cheese, whisk 8 ounces of regular cream cheese on high speed until light and fluffy before making your whipped cream.

Divide cream mixture in half. Place one half into a large pastry bag and pipe equal amounts into each glass. Use a spoon to spread the cream to the edges, forming an even layer.

Keep the remaining half in your mixer bowl. Pour prepared Jello into the cream and whisk on high speed until well combined; scrap down sides of bowl often to get all the cream incorporated. Stir in 1 cup pomegranate seeds with a spatula.

Use a large spoon, or transfer the mixture into a pastry bag, and pour the prepared Jello mixture over the first layer. Transfer the cups into the refrigerator and let set for 1 hour.

After one hour, prepare the last layer. Mix a 6-ounce package of Jello with 1 cup boiling water and 1 cup pomegranate juice. Let the Jello cool completely at room temperature before using.

Pour the cooled Jello over the mousse to form the last layer. Transfer dessert cups make into the refrigerator and let the layers set completely; at least a few hours but preferably overnight. Can garnish the tops with more seeds if desired.