1Spray 8-inch square pan with nonstick cooking spray. In small bowl, combine gelatin and 1/2 cup of the cold juice; mix well. Let stand 5 minutes.
2Meanwhile, bring remaining 1 cup juice to a boil in small saucepan. Add boiling juice to gelatin mixture; stir until gelatin is completely dissolved. Add applesauce; stir until well mixed. Pour into sprayed pan. Refrigerate about 1 hour or until firm.
3With 2-inch egg-shaped cookie cutter, cut out shapes in chilled gelatin mixture. Lift shapes from pan; place on serving platter or tray.
4Place whipped topping in small resealable plastic bag. Cut small hole in corner of bag; pipe Easter egg designs on cutouts. Decorate with decors.