Cranberry Mousse

In a saucepan, heat cranberry juice cocktail to boiling. Remove from heat.

Stir in gelatin until dissolved.

In a bowl, beat cranberry sauce with electric mixer on high speed for 1 minute. Stir into gelatin mixture. Chill in refrigerator until thickened (about 2 hours).

Fold in whipped topping until mixture is thoroughly blended. Spoon into dessert dishes or 9-inch prepared pie shell or graham cracker crust. Chill until firm, at least 2 or 3 hours or overnight.

Serves 8 to 10 people.