Cranberry Mousse - cooking recipe

Ingredients

1 (3 oz.) pkg. raspberry jello
1 c. cranberry juice cocktail
1 (16 oz.) can jellied cranberry or cranberry raspberry sauce
2 c. frozen nondairy whipped topping, thawed

Preparation

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