Ingredients

• 3 ounces cherry gelatin mix
• 2 cups boiling water
• 12 ounces fresh cranberries
• 1/2 cup sugar
• 12 ounces canned jellied cranberry sauce
• 12 ounces nondairy whipped topping 

Preparation

1. Dissolve gelatin mix into 1 cup of boiling water. Set aside to cool.
2. Dissolve sugar in a separate cup of boiling water.
3. Add fresh cranberries, and boil for 5 minutes.
4. Remove cranberries from heat, and add jellied cranberry sauce. Whisk until everything is mixed well, and the jellied sauce has broken up into little chunks.
5. Add cooled gelatin mixture and whipped topping.
6. Whisk until topping is evenly distributed throughout sauce.
7. Remove from heat and freeze for at least one hour or until ready to serve.
8. Serve cold.

Helpful hints

• This is a nice substitute for ice cream. To serve, it is easiest to use an ice cream scoop.
• Substitute 1/4 cup Splenda^® Sugar Blend for baking for sugar to reduce carbohydrate content. If made with sugar-free gelatin and Splenda, carbohydrate is reduced to 24 grams.