Cranberry/Raspberry Mousse

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.

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• 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)

Directions

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.