Raspberry Mousse - cooking recipe

Ingredients

1 (3 1/2 oz.) pkg. raspberry jello
1 c. hot cranberry juice
1 (16 oz.) can cranberry sauce
1 (8 oz.) tub Cool Whip

Preparation

Mix well and set in freezer until jelled.
Mix in Cool Whip; whip with hand mixer or wire whisk.
Pour into 9 x 13-inch pan and freeze.