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CRANBERRY MOUSSE

1 (3 oz.) pkg. raspberry
gelatin
1 c. cranberry juice cocktail
1 (16 oz.) can cran-raspberry
sauce
2 c. nondairy whipped topping,
thawed

Heat cranberry juice to boiling, remove from heat and
dissolve jello in it. In bowl beat cran-raspberry sauce with
electric beater on high for 1 minute. Stir into gelatin
mixture, chill in refrigerator for 2 1/2 hours until thicken
but not set. Fold in dairy whip topping.

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