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Cranberry Mousse

Recipe Ingredients

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

Method

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.




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