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
Directions:
- 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.