Cranberry Mousse (in the fool journel)

1 cup cranberry juice cocktail
1 (3oz) package raspberry flavored gelatin
1 (16 oz) can jellied cranberry sauce
2 cups frozen non-dairy whipped topping thawed

Heat Cranberry juice cocktail to boil. Remove from heat. Stir in raspberry gelatin until dissolved. Using an electric mixer on high speed beat cranberry sauce in a small bowl for one min. stir into gelatin mixture. Chill until it begins to thicken but not set. Gently mix in whipped topping using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm.

I suggest you make it the night before you need it.