In a large bowl:
2 packages raspberry jello (3 oz each)
Boil:
2 c cranberry juice
Add to jello.
Mix in:
1 c whole cranberry sauce (canned)
Pour into a pretty cut crystal bowl.
Refrigerate.
Before it sets, about 1/2 hr, beat:
1/2 pint whipped cream
Fold in.
Save some of the cream for the top.
Refrigerate until set.
Spread remaining cream on top.
NOTES
- I make this raspberry jello at Thanksgiving and Christmas. It looks pretty served in a crystal bowl. If you don’t have any cranberry juice, water will work fine.
