Raspberry Mousse

4 ingredients
6 steps

Ingredients

  • 3 oz. pkg. raspberry jello
  • 1 c. cranberry juice, heated
  • 1 can jellied cranberry sauce
  • 12 oz. carton Cool Whip

Directions

  1. 1
    Dissolve jello in warm cranberry juice.
  2. 2
    Add cranberry sauce to warm mixture, breaking it into small chunks.
  3. 3
    Chill mixture for about 45 minutes.
  4. 4
    Blend in Cool Whip.
  5. 5
    Pour mixture into a 9 x 13-inch pan and freeze.
  6. 6
    Cut into squares to serve.

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