1 cup cranberry juice
1 (3-ounce) package raspberry gelatin
1 (16-ounce) can whole cranberry sauce
1 cup heavy cream, whipped
In saucepan heat juice to boiling; remove from heat. Stir in gelatin until dissolved; stir in cranberry sauce. Chill until thickened.
Fold in whipped cream. Cover and chill until firm.
Makes 6 to 8 servings.