Cranberry Mousse

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.

2 Responses to Cranberry Mousse

  1. Chrystal says:

    Help, I can’t stop eating the mousse!
    I made some today for our big dinner tomorrow. This is still my favorite Thanksgiving dish (and dessert, and midnight snack). 😛
    *My batch turned out kinda lumpy last year (had to use whole cranberry sauce), but this year it’s perfect!*

  2. Elaine says:

    For some reason I never saw this come across. It sounds wonderful. I’ll have to add this to my list of recipes to try.

    I posted it directly to my recipe page. Every once in awhile I’ll post recipe update on my blog, but I haven’t added much lately. I think I have this on my NY’s menu. ~S

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