Extreme Cranberry Mousse
- 1 cup ocean spray cranberry juice cocktail
- 1 (3 ounce) package cranberry Jell-O gelatin or (3 ounce) package raspberry gelatin powder
- 1/4 cup sugar (can use less) (optional)
- 1 (16 ounce) can jellied cranberry sauce
- 1/4 cup coarsley chopped fresh cranberries
- 2 cups cool whip frozen whipped topping, thawed or 2 cups whipped cream
- Cool Whip or whipped cream, for topping
- Prepare tall dessert glasses.
- In a medium saucepan heat the cranberry cocktail until lightly boiling; remove from heat, stir in the cranberry or raspberry gelatin powder with 1/4 cup sugar (if using) mix with a spoon until no graules remain.
- In a large bowl whisk the jellied cranberry sauce until smooth; add in the gelatin mixture and chopped fresh cranberries and whisk until combined.
- Place in refrigerator and chill until the mixture begines to thicken but is not completely set.
- Using a spatula gently mix in the Cool Whip topping or whipped cream to the semi-firm gelatin mixture until combined.
- Spoon the mixture between the serving glasses or prepared pie crust.
- Chill until completely set, then dollup Cool Whip or whipped cream on top.
- Delicious!
ocean spray, raspberry gelatin powder, sugar, cranberry sauce, coarsley, cool whip frozen, cream
Taken from www.food.com/recipe/extreme-cranberry-mousse-195999 (may not work)