1 c. cranberry juice cocktail
1 (3 oz.) pkg. raspberry flavored gelatin
1 (16 oz.) can jellied cranberry sauce
2 c. frozen whipped topping

In saucepan, heat cranberry juice cocktail to boiling. Remove from heat and stir in gelatin until dissolved. In a bowl, beat cranberry sauce with electric beater on high 1 minute. Stir into gelatin mixture. Chill in refrigerator 2 to 3 hours until thickened but not set.

Reserve 1/2 cup topping for decorating, then fold remaining topping for mixture until thoroughly blended. Spoon into a 1 quart souffle dish and decorate with whipped topping and whole cranberries as desired.