This is an attractive dish to serve for the holidays.


  • 1 C cranberry juice
  • 3 oz. raspberry gelatin
  • 16 oz. jellied cranberry sauce
  • 10 graham crackers, crushed
  • ½ C margarine, melted
  • 2 T. sugar
  • 2 C nondairy whipped topping, thawed


  1. Heat cranberry juice to boiling in a saucepan, then stir in gelatin until dissolved.
  2. Beat cranberry sauce in a large bowl for one minute at high speed with a mixer.
  3. Stir gelatin mixture into cranberry sauce and chill until it begins to thicken.
  4. Combine graham cracker crumbs, margarine, and sugar in a small bowl.
  5. Press into the bottom of an 8×8” pan and set aside.
  6. Gently fold whipped topping into gelatin mixture using a rubber spatula.
  7. Spoon over crust and chill until firm.

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