Serves: 9
Total Calories: 270
1. In medium-size mixing bowl, combine crumbs, sugar, almonds and margarine. Press mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan.
2. Bake in 350°F oven about 5 minutes or until lightly browned cool completely.
3. In small saucepan or microwave-safe dish, soften gelatin in cold water for 5 minutes. Heat until gelatin dissolves. Combine raspberry-cranberry juice drink, cranberry-orange relish and dissolved gelatin. Refrigerate until slightly thickened.
4. Fold in whipped topping. Spread evenly over crumbs crust. Refrigerate until firm, about 2 hours. Cut into squares to serve. Garnish with additional whipped topping and drained cranberry-orange relish, if desired.
This Cranberry Mousse recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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