Cranberry Mousse 1 (3 ounce) box raspberry gelatin 1 cup bottled cranberry juice 1 (16 ounce) can cranberry-raspberry sauce 1 1/2 cups thawed whipped topping
Heat cranberry juice to boiling. Dissolve in gelatin. Beat cranberry-raspberry sauce with beater one minute. Stir into gelatin mixture. Chill several hours until thickened. Fold in whipped topping. Pour into a mold, dessert dishes or a baked pie shell. Chill until firm. Serves 6 to 8. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
