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Cranberry Mousse
1 (3 ounce) box raspberry gelatin1 cup bottled cranberry juice
1 (16 ounce) can cranberry-raspberry sauce
1 1/2 cups thawed whipped toppingHeat 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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