Directions:
- In a microwave-safe bowl, heat cranberry juice on high for 2-3 minutes or until boiling; add gelatin and stir until dissolved. Cover and refrigerate for 45-60 minutes or until slightly thickened.
- In a large bowl, beat cranberry sauce for 1-2 minutes or until smooth. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until thickened.
- Refrigerate 10 tablespoons whipped topping for garnish. Stir half of the remaining whipped topping into cranberry mixture; fold in remaining whipped topping. Spread filling evenly into crust. Cover and refrigerate for 8 hours or overnight.
- Cut into slices; top each with 1 tablespoon whipped topping and a raspberry. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5460.6 Kcal (22862 kJ) | ||
| Calories from fat | 57.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 10% | |
|---|---|---|---|
| Sodium | 1562.62mg | 65% | |
| Potassium | 32.44mg | 1% | |
| Total Carbs | 1366.28g | 455% | |
| Sugars | 1354.37g | 5417% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 1.69g | 3% | |
| Vitamin C | 2130mg | 3550% | |
| Iron | 0.8mg | 4% | |
| Calcium | 8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 61.32 Kcal (257 kJ) | ||
| Calories from fat | 0.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 10% | |
|---|---|---|---|
| Sodium | 17.55mg | 65% | |
| Potassium | 0.36mg | 1% | |
| Total Carbs | 15.34g | 455% | |
| Sugars | 15.21g | 5417% | |
| Dietary Fiber | 0.01g | 3% | |
| Protein | 0.02g | 3% | |
| Vitamin C | 23.9mg | 3550% | |
| Calcium | 0.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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