2 pkgs. (4 serving size each) or 1 pkg. (8 serving size) Jello brand gelatin, raspberry flavor
1 1/2 c. boiling water
3/4 c. cran raspberry juice
Ice cubes
3 1/2 c. (8 oz.) Cool Whip whipped topping, thawed
Raspberry Sauce (recipe follows)
Gumdrop Ribbon (opt.)
Frosted cranberries (opt.)

RASPBERRY SAUCE:

2 (10 oz.) pkgs. Birds Eye Quick Thaw Red Raspberries, thawed
2 tsp. cornstarch

Dissolve gelatin in boiling water. Combine cran-raspberry juice and ice cubes to make 1 3/4 cups. Add to gelatin, stirring until ice is melted. Chill until slightly thickened. Fold in whipped topping. Pour into 9"x5" loaf pan. Chill until firm, about 4 hours.

Prepare Raspberry Sauce, Gumdrop Ribbon and Frosted Cranberries, if desired.

Unmold gelatin mixture onto serving plate. Cut Gumdrop Ribbon into 2 (10"x1") strips and 1 (5"x1") strip. Place strips on raspberry loaf, piecing strips together as necessary, to resemble ribbon. Cut 7 (3"x1") strips; form into bowl. Place on gumdrop ribbon. Decorate with Frosted Cranberries. Serve with Raspberry Sauce. Makes 8 servings.

Place raspberries in food processor or blender; cover. Process until smooth, strain to remove seeds. Combine cornstarch with small amount of the raspberries in medium saucepan; add remaining raspberries. Bring to boil over medium heat, stirring constantly, boil 1 minute. Chill. Makes 2 cups.