Creamy Cranberry Dessert

• 2 cups boiling water
• 1 pkg. (8-serving size) JELL-O Cranberry Flavor Gelatin
• 1 cup cold cranberry juice cocktail
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 can (16 oz.) whole berry cranberry sauce
• 10 vanilla creme-filled pirouette cookies, cut in half

1. Stir boiling water into dry gelatin mix in large bowl at least 2 min.
2. until completely dissolved.
3. Stir in juice.
4. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
5. Add 2 cups of the whipped topping; stir with wire whisk until well blended.
6. Stir in cranberry sauce.
7. Pour into 9x5-inch loaf pan.
8. Refrigerate 4 hours or until firm.
9. Unmold dessert onto serving plate.
10. Frost with the remaining whipped topping.
11. Press cookies vertically into sides of dessert.
12. Store leftover dessert in refrigerator.

boiling water, gelatin, cranberry juice, cranberry sauce, vanilla creme

Taken from www.kraftrecipes.com/recipes/-17432.aspx (may not work)