From Paulette Vickery's Recipe Collection

Cranberry Moose

desserts, fruits

1 cup cranberry juice
1 pkg raspberry gelatin, 3oz
1 can jellied cranberry sauce 16oz
2 cup cool whip, thawed

Heat cranberry juice to boiling in a sauce pan. Remove from heat. Stir in raspberry gelatin until dissolved. Using an electric mixer at high speed, beat jellied cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until it begins to thicken, but is not set. Gently fold in cool whip. Spoon into serving dishes, baked pie shell, or graham cracker crust. Chill until firm.

Yield: 8 servings



** **