1 c. cranberry cocktail
1 pkg. raspberry Jello
1 can cranberry sauce
1 c. heavy cream, whipped

In a saucepan, heat cocktail to boiling, stir in Jello until dissolved. Stir in cranberry sauce. Chill until thickened. Fold in whipped cream and pour into serving dishes. Garnish with whipped cream. 6-8 servings.