Creamy Cranberry Dessert

2 cups boiling water
1 pkg. (8-serving size) Cranberry Flavor Gelatin
1 cup cold cranberry juice cocktail
1 tub (8 oz.) Whipped Topping, thawed
1 can (16 oz.) whole berry cranberry sauce
10 vanilla creme-filled pirouette cookies, cut in half

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in juice. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
ADD 2 cups of the whipped topping; stir with wire whisk until well blended. Stir in cranberry sauce. Pour into 9x5-inch loaf pan. Refrigerate 4 hours or until firm.
UNMOLD dessert onto serving plate. Frost with the remaining whipped topping. Press cookies vertically into sides of dessert. Store leftover dessert in refrigerator.


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