- 1 cup cranberry juice
- 1 can jellied cranberry sauce
- 1 [3oz] pkg raspberry or cranberry jello
- 2 cups non dairy whipped topping
Heat cranberry juice to a boil.
Remove from heat and stir in gelatin until dissolved.
In a bowl mash cranberry sauce.
Add to gelatin and juice mixture.
Stir and chill until it gels.
Add whipped topping and mix.
Could be put in a mold at this point.
Refrigerate at least 3 hrs