1 1/2 c. cranberry juice cocktail
1/2 c. evaporated milk icy cold
1 pkg. lemon gelatin

Heat 1 cup cocktail juice. Pour over lemon gelatin, stir until dissolved. Add remaining juice and set in cool place to jell. When mixture starts to jell, beat until light and fluffy. Beat cold milk until stiff and fold in jelled mixture. Spoon into molds and chill until firm. Serves 6 to 8.