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2 (3 oz.) pkg. raspberry
2 c. boiling water
1 can whole cranberry sauce
2 c. sour cream

Dissolve gelatin in water. Let set until solid. In
blender, mix the set gelatin, cranberry sauce and cream. Brush
mold with Miracle Whip. Pour mixture in and freeze. Set out 2
hours before serving. No need to set in hot water to unmold.

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