Prep 10 mins
Cook 0 mins
I tore this recipe from an ad in a magazine many years ago. This is a nice dessert for a family meal. Or you can fancy it up by putting the mousse in a pie shell. In any case, you're sure to like the flavor of this delicious dessert.
- 1 (10 ounce) package frozen raspberries, thawed
- cranberry juice or cranberry and raspberry juice, enough to make 1 cup
- 1 (3 ounce) packageraspberry gelatin
- 1 (16 ounce) canjelled cranberry sauce or 1 (16 ounce) canjelled cranberry and raspberry sauce
- 2 cups Cool Whip, thawed
- additional Cool Whip, thawed (optional)
- Drain thawed raspberries, reserving both the berries and the juice.
- 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.
- Spoon into individual serving dishes and return to the refrigerator until set. Garnish each serving with a dollop of additional Cool Whip, if desired.
- 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.