Cranberry Mousse Pie

Directions

1. 1
   In a saucepan, heat cran-raspberry juice cocktail to boiling; remove from heat.
2. 2
   Stir in gelatin until dissolved.
3. 3
   In a bowl, beat cranberry sauce with an electric beater on high for 1 minute. Stir in gelatin mixture.
4. 4
   Chill in refrigerator for 2 1/2 hours, until thickened, but not set.
5. 5
   Fold in nondairy whipped topping until mixture is thoroughly blended.
6. 6
   Spoon into dessert dishes or 9-inch prepared pie shell.
7. 7
   Chill until firm.
8. 8
   Makes 8 servings.