Cranberry/Raspberry Mousse

Directions

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