Easy Cranberry Chiffon Pie

• 1-1/2 cups reduced-calorie reduced-sugar cranberry juice
• 1 package (.6 ounce) sugar-free raspberry gelatin
• 1 can (14 ounces) jellied cranberry sauce
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
• 1 extra-servings-size graham cracker crust (9 ounces)
• 10 fresh raspberries

1. In a microwave-safe bowl, heat cranberry juice on high for 2-3 minutes or until boiling; add gelatin and stir until dissolved. Cover and refrigerate for 45-60 minutes or until slightly thickened.
2. In a large bowl, beat cranberry sauce for 1-2 minutes or until smooth. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until thickened.
3. Refrigerate 10 tablespoons whipped topping for garnish. Stir half of the remaining whipped topping into cranberry mixture; fold in remaining whipped topping. Spread filling evenly into crust. Cover and refrigerate for 8 hours or overnight.
4. Cut into slices; top each with 1 tablespoon whipped topping and a raspberry.

cranberry juice, sugar, cranberry sauce, frozen reducedfat whipped topping, graham cracker crust, fresh raspberries

Taken from www.tasteofhome.com/recipes/easy-cranberry-chiffon-pie/ (may not work)