1 pkg. (3 oz.) raspberry gelatin
1 c. cranberry juice cocktail
1 can jelled cranberry sauce
2 c. Cool Whip

Heat cranberry juice to boiling. Remove from heat. Stir in gelatin until dissolved. In a bowl beat cranberry sauce with electric beater on high 1 minute. Stir into gelatin mixture. Chill 2 1/2 hours until thickened. Fold in Cool Whip until mixture is well blended. Put in baked 9 inch pie shell and chill.