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 for 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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