Cranberry Mousse

1 (3 ounce) box raspberry gelatin
1 cup bottled cranberry juice
1 (16 ounce) can cranberry-raspberry sauce
1 1/2 cups thawed whipped topping

Heat cranberry juice to boiling. Dissolve in gelatin. Beat cranberry-raspberry sauce with beater one minute. Stir into gelatin mixture. Chill several hours until thickened.

Fold in whipped topping. Pour into a mold, dessert dishes or a baked pie shell. Chill until firm.

Serves 6 to 8.