I haven’t made this in several years, but it has been requested and it is timely for the fast-approaching Thanksgiving holiday. It is a versatile dish either as a side or as a dessert. Can easily be adapted to sugar-free for diabetics.
1-3 oz. pkg raspberry jello
1-16 oz. can jellied cranberry sauce
1 C cranberry juice
1-8 oz. Cool Whip
Bring juice to a boil. Stir in jello until dissolved. Beat cranberry sauce on high about 1 minute, then stir into jello mixture. Chill 2 1/2 to 3 hours until thickened but not set. Fold in Cool Whip until well-blended (there shouldn’t be any streaks).
Serve in a clear glass bowl, individual serving cups/parfaits, or in a graham cracker or cookie shell as a pie. Dress it up and garnish w/fresh raspberries, fresh mint leaves, white chocolate shavings or drizzle with melted chocolate.