Cranberry Mousse Pie - cooking recipe

Ingredients

1 pkg. raspberry gelatin
1 c. cranberry juice cocktail
1 (16 oz.) can jellied cranberry sauce or cran-raspberry
Cranberry Raspberry Sauce
2 c. frozen nondairy whipped topping, thawed
1 (9-inch) prepared pie shell

Preparation

In a saucepan, heat cran-raspberry juice cocktail to boiling; remove from heat.
Stir in gelatin until dissolved.
In a bowl, beat cranberry sauce with an electric beater on high for 1 minute. Stir in gelatin mixture.
Chill in refrigerator for 2 1/2 hours, until thickened, but not set.
Fold in nondairy whipped topping until mixture is thoroughly blended.
Spoon into dessert dishes or 9-inch prepared pie shell.
Chill until firm.
Makes 8 servings.