1 lg. pkg. raspberry Jello
1 3/4 c. hot water
2 sm. pkg. frozen raspberries, thawed
2 sm. or 1 lg. can jellied cranberry sauce (Ocean Spray)

Mash cranberry sauce into Jello which has been dissolved in boiling water. Stir in raspberries. Serves 16. Put in 11 x 7 inch pan and refrigerate. Serve on lettuce leaves.