1 3/4 c. cranberry juice cocktail
1 pkg. (3 oz.) raspberry Jello
1 can (16 oz.) jellied cranberry sauce
1 c. whipping cream, whipped

In a medium-size saucepan bring cranberry juice to a boil. Remove from heat. Stir in Jello until dissolved. In a large bowl beat cranberry sauce with electric mixer on high speed 1 minute or until smooth. Stir in Jello mixture. Chill until mixture mounds when dropped from a spoon.

Spoon half of the cranberry mixture into a serving bowl (one you can see through) then put half the whipped cream on top of that. Spoon remaining cranberry mixture on top. Add remaining whipped cream in separate dollops. Run long knife blade zigzag through entire mixture to create marbleized effect. Cover and chill 4 hours or until set. Best made the night before. Great with turkey! Can be doubled.