Cranberry Mousse - cooking recipe

Ingredients

1 (3 oz.) pkg. raspberry jello
1 c. cranberry juice cocktail
1 can jellied cranberry sauce or cran-raspberry sauce
2 c. frozen nondairy whipped topping

Preparation

In a saucepan, heat cranberry juice cocktail to boiling. Remove from heat.
Stir in gelatin until dissolved.
In a bowl, beat cranberry sauce with electric mixer on high speed for 1 minute. Stir into gelatin mixture. Chill in refrigerator until thickened (about 2 hours).
Fold in whipped topping until mixture is thoroughly blended. Spoon into dessert dishes or 9-inch prepared pie shell or graham cracker crust. Chill until firm, at least 2 or 3 hours or overnight.
Serves 8 to 10 people.