Light Cranberry Mousse

Heat cranberry cocktail to boiling in a medium saucepan.

Remove from heat. Sir in raspberry jelly powder until dissolved.

Using a fork or wire whisk, mix cranberry sauce until smooth in a small mixing bowl. Stir into gelatin mixture.

Chill until it begins to thicken, but not set.

Gently mix in whipped topping, using a wire whisk. Spoon into serving dishes or prepared pie shell.

Chill until firm.