Pineapple Cranberry Mousse

• 1 (20 oz.) can Dole crushed pineapple in juice
• 2 (3 oz. each) pkg. raspberry gelatin
• 1 (12 oz.) pkg. fresh cranberries
• 1 Dole orange
• 1 1/2 c. sugar
• 1 pt. light dairy sour cream
• 1 (8 oz.) can Dole crushed pineapple, drained (optional)
• mint sprigs

1. Drain 20 ounce can pineapple; reserve 1 cup juice.
2. Heat reserved juice to boiling; stir in gelatin until dissolved.
3. In food processor or blender, chop cranberries and sliced, unpeeled orange with sugar to make a relish.
4. Combine relish and pineapple with gelatin.
5. Chill until slightly thickened.
6. Fold in sour cream.
7. Pour into 2-quart mold.
8. Chill until firm.
9. Unmold onto serving plate.
10. Garnish with 8 ounce can of pineapple and mint if desired.
11. Serves 10.
12. Chill time:
13. 4 hours.

pineapple, raspberry gelatin, fresh cranberries, orange, sugar, light dairy sour cream, pineapple, mint sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028593 (may not work)