Cranberry/raspberry Mousse

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen raspberries, thawed
• cranberry juice or cranberry and raspberry juice, enough to make 1 cup
• 1 (3 ounce) package raspberry gelatin
• 1 (16 ounce) can jelled cranberry sauce or 1 (16 ounce) can jelled cranberry and raspberry sauce
• 2 cups cool whip, thawed
• additional cool whip, thawed (optional)

Recipe

• 1 drain thawed raspberries, reserving both the berries and the juice.
• 2 add to the drained juice enough additional cranberry juice or cranberry/raspberry juice to make one cup. heat juice to boiling. dissolve jello in boiling juice. beat canned, jelled sauce and add to jello. refrigerate until nearly set. beat in the 2 cups cool whip; fold in the reserved raspberries.
• 3 spoon into individual serving dishes and return to the refrigerator until set. garnish each serving with a dollop of additional cool whip, if desired.
• 4 variation: cranberry/raspberry mousse pie: instead of dessert dishes spoon the mousse into a prepared vanilla cookie crumb pie crust. return to the refrigerator until set. garnish each slice with a dollop of cool whip, if desired.