Cranberry/Raspberry Mousse

1. 1

   Drain thawed raspberries, reserving both the berries and the juice.

2. 2

   Add to the drained juice enough additional cranberry juice or cranberry/raspberry juice to make one cup.

3. 3

   Heat juice to boiling.

4. 4

   Dissolve jello in boiling juice.

5. 5

   Beat canned, jelled sauce and add to jello.

6. 6

   Refrigerate until nearly set.

7. 7

   Beat in the 2 cups Cool Whip; fold in the reserved raspberries.

8. 8

   Spoon into individual serving dishes and return to the refrigerator until set.

9. 9

   Garnish each serving with a dollop of additional Cool Whip, if desired.

10. 10

    Variation: Cranberry/Raspberry Mousse Pie: Instead of dessert dishes spoon the mousse into a prepared vanilla cookie crumb pie crust.

11. 11

    Return to the refrigerator until set.

12. 12

    Garnish each slice with a dollop of cool Whip, if desired.

No additional tips available.