|Bottled cranberry juice cocktail||1 1⁄2 Cup (24 tbs)|
|Raspberry gelatin||3 Ounce (1 Package, 3 Ounces)|
|Whipped topping mix||5 1⁄5 Ounce (1 Standard Package)|
|Milk||1 Cup (16 tbs)|
Heat 3/4 cup of the cranberry juice cocktail to boiling in a small saucepan; remove from heat.
Stir in gelatin until dissolved, then remaining 3/4 cup cranberry juice cocktail; pour into a medium size bowl.
Place bowl in a pan of ice and water to speed setting.
Chill, stirring often, just until as thick as unbeaten egg white.
While gelatin mixture chills, prepare topping mix with milk and vanilla, following label directions.
Measure out about 1/2 cup and chill for garnishing dessert.
Beat thickened gelatin, keeping over ice and water, until foamy and double in volume; fold in remaining whipped topping mixture.
Pour into a cup mold.
Chill at least 3 hours, or until firm.
When ready to serve, run a sharptip, thinblade knife around top of dessert, then dip mold very quickly in and out of a pan of hot water.
Cover with a serving plate; turn upside down; carefully lift off mold.
Spoon saved whipped topping mixture in a puff on top.