2 1/2 c. orange juice
16 oz. can whole cranberry sauce
6 oz. pkg. raspberry gelatin
1 1/2 c. whipping cream

In saucepan, combine 1 1/4 cups of the orange juice, cranberry sauce, and gelatin. Cook and stir over medium heat until gelatin dissolves. Stir in remaining orange juice. Transfer to medium mixing bowl. Chill until partially set (consistency of unbeaten egg whites). In small mixing bowl, beat cream to soft peaks (or use prepared whipped topping). Fold into gelatin mixture. Refrigerate until mixture mounds. Pour into large Jello mold. Chill 4 to 6 hours or until set. Unmold and serve. 8 to 10 servings.