Cranberry - Raspberry Mousse Souffle

A must for Thanksgiving dessert!

1 cup raspberry juice

1 package raspberry gelatin (4 oz)

16 oz canned jelled cranberry sauce

2 cups thawed Cool Whip

Heat juice to a boil. Remove from heat; stir in gelatin until dissolved. Beat sauce; stir into gelatin mixture. Chill until thickened, about 2 1/2 hrs.

Fold in whipped topping, blending thoroughly. Spoon into dessert dishes, 9' graham crackers shell, or serving bowl. Chill until firm, about 3 hours.