1 (3 oz.) pkg. raspberry Jello
1 c. cranberry juice cocktail
1 (16 oz.) can cran-raspberry sauce
2 c. Cool Whip
Reddi Whip

Boil cranberry juice. Remove from heat. Stir in Jello until dissolved. Beat cran-raspberry sauce with electric beater on high for 1 minute. Stir in Jello mixture. Chill in refrigerator 2 1/2 hours. Fold in Cool Whip until thoroughly blended. Spoon into dish or pie shell. Top with Cool Whip or Reddi Whip if desired.