2 1/2 c. orange juice
1 (6 oz.) pkg. raspberry Jello
1 1/2 c. whipping cream
1 (16 oz.) can cranberry sauce

In saucepan, combine 1 1/4 cups juice, cranberry sauce, and Jello. Cook and stir over medium heat until Jello dissolves. Stir in remaining juice. Chill until partially set. Beat whipping cream to soft peaks. Fold into Jello. Refrigerate until mixture mounds. Pour into mold. Apply seal. Chill 4 to 6 hours or until set. Unmold. Serves 8 to 10 servings.