1 (3 oz.) pkg. raspberry Jello
1 3/4 c. cran-raspberry juice
1 (16 oz.) jellied cranberry sauce
1 c. whipped cream

Boil juice, add Jello, dissolve. Whip cranberry sauce until it is smooth, 1 minute. Stir in gelatin mixture. Chill overnight.

Spoon 1/2 cran mixture into serving bowl, then 1/2 whipped cream. Spoon remaining cran-mixture on top. Add remaining whipped cream in separate dollops. Run long knife blade zigzag through entire mixture to create marbleized effect. Cover, chill 4 hours until set or overnight.