Cranberry/Raspberry Mousse |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I tore this recipe from an ad in a magazine many years ago. This is a nice dessert for a family meal. Or you can fancy it up by putting the mousse in a pie shell. In any case, you're sure to like the flavor of this delicious dessert. Ingredients:
1 (10 ounce) package frozen raspberries, thawed |
cranberry juice or cranberry and raspberry juice, enough to make 1 cup |
1 (3 ounce) package raspberry gelatin |
1 (16 ounce) can jelled cranberry sauce or 1 (16 ounce) can jelled cranberry and raspberry sauce |
2 cups cool whip, thawed |
additional cool whip, thawed (optional) |
Directions:
1. Drain thawed raspberries, reserving both the berries and the juice.
2. Add to the drained juice enough additional cranberry juice or cranberry/raspberry juice to make one cup. Heat juice to boiling. Dissolve jello in boiling juice. Beat canned, jelled sauce and add to jello. Refrigerate until nearly set. Beat in the 2 cups Cool Whip; fold in the reserved raspberries.
3. Spoon into individual serving dishes and return to the refrigerator until set. Garnish each serving with a dollop of additional Cool Whip, if desired.
4. Variation: Cranberry/Raspberry Mousse Pie: Instead of dessert dishes spoon the mousse into a prepared vanilla cookie crumb pie crust. Return to the refrigerator until set. Garnish each slice with a dollop of cool Whip, if desired.
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