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

Heat cranberry juice in saucepan until boiling. Remove and stir in gelatin until dissolved. Beat sauce in bowl 1 minute using electric mixer at high. Stir into gelatin mixture. Chill in refrigerator for 2 1/2 hours or until thickened, but not set. Fold topping in until blended. Spoon into dessert dishes and chill.