Cranberry Mousse Pie

1. 1

   In a saucepan, heat cran-raspberry juice cocktail to boiling; remove from heat.

2. 2

   Stir in gelatin until dissolved.

3. 3

   In a bowl, beat cranberry sauce with an electric beater on high for 1 minute. Stir in gelatin mixture.

4. 4

   Chill in refrigerator for 2 1/2 hours, until thickened, but not set.

5. 5

   Fold in nondairy whipped topping until mixture is thoroughly blended.

6. 6

   Spoon into dessert dishes or 9-inch prepared pie shell.

7. 7

   Chill until firm.

No additional tips available.