Cranberry Mousse Pie

Pie Crust:
1 cup all-purpose flour
1/3 cup vegetable oil
2 tablespoons water
1/4 teaspoon salt

Cranberry Mousse:
1 (3 ounce) box raspberry jello
2 cups cranberry juice
1 (16 ounce) can cranberry sauce
1 large container Cool Whip

For Crust: Mix all the ingredients in the pie plate with fingers. Mold crust in the pie plate with fingers. Bake at 425 degrees F for 12 to 15 minutes or until crust is brown. Set aside.

For Cranberry Mousse: Make jello using cranberry juice. Fold in cranberry sauce. After jello has set, fold in Cool Whip. Place mouse into pre-baked pie crust. Chill 4 to 6 hours.