Raspberry Mousse - cooking recipe

Ingredients

3 oz. pkg. raspberry jello
1 c. cranberry juice, heated
1 can jellied cranberry sauce
12 oz. carton Cool Whip

Preparation

Dissolve jello in warm cranberry juice.
Add cranberry sauce to warm mixture, breaking it into small chunks.
Chill mixture for about 45 minutes.
Blend in Cool Whip.
Pour mixture into a 9 x 13-inch pan and freeze.
Cut into squares to serve.