Cranberry-Raspberry Gelatin Salad

• 2 packages (.3 ounce each) sugar-free raspberry gelatin
• 1-3/4 cups reduced-calorie reduced-sugar cranberry-raspberry juice, divided
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 can (20 ounces) crushed pineapple, undrained
• 2-1/2 cups frozen unsweetened raspberries, thawed
• 1 cup (8 ounces) reduced-fat sour cream
• 2 tablespoons brown sugar
• 1 cup reduced-fat whipped topping

1. In a large bowl, dissolve gelatin in 1 cup boiling cranberry juice. Stir in cranberry sauce, breaking up mixture. Stir in remaining cranberry juice until blended. Cover and refrigerate until partially set, about 1-1/4 hours.
2. Fold in pineapple and raspberries. Transfer to an 11x7-in. dish coated with cooking spray. Refrigerate until firm. In a bowl, combine sour cream and brown sugar until blended. Fold in whipped topping. Spread over gelatin mixture. Serve immediately.

sugar, cranberryraspberry juice, wholeberry, pineapple, unsweetened raspberries, sour cream, brown sugar, topping

Taken from www.tasteofhome.com/recipes/cranberry-raspberry-gelatin-salad/ (may not work)