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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This makes a wonderful make-ahead holiday dessert that can be spooned into a prepared graham cracker crust, or into individual 3-inch tart shells lined with a graham cracker crust. I like to use half package each of the cranberry gelatin and the raspberry, it really gives the moussse a great flavor, but that is optional. I suggest to use only Ocean Spray Juice Cocktail and jellied cranberry sauce, I made this with alternative products and the taste was just not as good. If you are using tall thin dessert glasses you should get 7-8 but it will depend on the size of your serving glasses, so yield is only estimated. Prep time includes chilling time. Ingredients:
1 cup ocean spray cranberry juice cocktail |
1 (3 ounce) package cranberry jell-o gelatin or 1 (3 ounce) package raspberry gelatin powder |
1/4 cup sugar (can use less) (optional) |
1 (16 ounce) can jellied cranberry sauce |
1/4 cup coarsley chopped fresh cranberries |
2 cups cool whip frozen whipped topping, thawed or 2 cups whipped cream |
cool whip or whipped cream, for topping |
Directions:
1. Prepare tall dessert glasses.
2. In a medium saucepan heat the cranberry cocktail until lightly boiling; remove from heat, stir in the cranberry or raspberry gelatin powder with 1/4 cup sugar (if using) mix with a spoon until no graules remain.
3. In a large bowl whisk the jellied cranberry sauce until smooth; add in the gelatin mixture and chopped fresh cranberries and whisk until combined.
4. Place in refrigerator and chill until the mixture begines to thicken but is not completely set.
5. Using a spatula gently mix in the Cool Whip topping or whipped cream to the semi-firm gelatin mixture until combined.
6. Spoon the mixture between the serving glasses or prepared pie crust.
7. Chill until completely set, then dollup Cool Whip or whipped cream on top.
8. Delicious!
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