Cranberry Mousse

(Egg Milk And Wheat Free Cookies)
This Is An Attractive Dish To Serve For The Holidays.
  • 1 Cup Cranberry Juice
  • 1 Box (3 Oz) Raspberry Gelatin
  • 1 Can (16 Oz) Jellied Cranberry Sauce
  • 10 Graham Crackers, Crushed
  • ½ Cup Margarine, Melted
  • 2 Tablespoons Sugar
  • 2 Cups Nondairy Whipped Topping, Thawed
In A Saucepan, Heat Cranberry Juice To Boiling. Stir In Gelatin Until Dissolved. With A Mixer, Beat Cranberry Sauce In A Large Bowl For 1 Minute At High Speed. Stir Gelatin Mixture Into Cranberry Sauce. Chill Until It Begins To Thicken. In A Small Bowl, Combine Graham Cracker Crumbs, Margarine And Sugar. Press Into The Bottom Of An 8 By 8 Inch Pan. Set Aside. Gently Fold Whipped Topping Into Gelatin Mixture Using A Rubber Spatula. Spoon Over Crust. Chill Until Firm.
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