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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

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  1. Heat cranberry juice to boiling. Dissolve in gelatin.
  2. Beat cranberry-raspberry sauce with beater one minute.
  3. Stir into gelatin mixture.
  4. Chill for several hours until thickened.
  5. Fold in whipped topping.
  6. Pour into a mold, dessert dishes or a baked pie shell.
  7. Chill until firm.

Serves 6 to 8.