Cranberry/Raspberry Mousse

• 1 (10 ounce) package frozen raspberries, thawed
• cranberry juice or cranberry and raspberry juice, enough to make 1 cup
• 1 (3 ounce) packageraspberry gelatin
• 1 (16 ounce) canjelled cranberry sauce or 1 (16 ounce) canjelled cranberry and raspberry sauce
• 2 cups Cool Whip, thawed
• additional Cool Whip, thawed (optional)

1. Drain thawed raspberries, reserving both the berries and the juice.
2. Add to the drained juice enough additional cranberry juice or cranberry/raspberry juice to make one cup.
3. Heat juice to boiling.
4. Dissolve jello in boiling juice.
5. Beat canned, jelled sauce and add to jello.
6. Refrigerate until nearly set.
7. Beat in the 2 cups Cool Whip; fold in the reserved raspberries.
8. Spoon into individual serving dishes and return to the refrigerator until set.
9. Garnish each serving with a dollop of additional Cool Whip, if desired.
10. Variation: Cranberry/Raspberry Mousse Pie: Instead of dessert dishes spoon the mousse into a prepared vanilla cookie crumb pie crust.
11. Return to the refrigerator until set.
12. Garnish each slice with a dollop of cool Whip, if desired.

frozen raspberries, cranberry juice, packageraspberry gelatin, cranberry sauce

Taken from www.food.com/recipe/cranberry-raspberry-mousse-441448 (may not work)