Cranberry Fluff - cooking recipe

Ingredients

1 pkg. Knox unflavored gelatine
1/4 c. cold water
1 (16 oz.) can cranberry sauce
1/2 c. sugar
2 tsp. lemon juice
8 oz. Cool Whip

Preparation

Mix the Knox unflavored gelatine and water in a small bowl and let sit for 5 minutes.
In a large bowl, mix cranberry sauce, sugar and lemon juice; set aside.
At the end of 5 minutes, put the bowl with the gelatine mixture in hot water and stir until dissolved.
Stir the dissolved gelatine mixture into cranberry sauce.
Cover and put in fridge, until set, then fold in Cool Whip, and put into favorite mold.