Heat cranberry lemonade to boiling in small saucepan. Place gelatin in medium bowl; pour boiling lemonade over gelatin and stir until dissolved. In a small bowl, using a fork or wire whisk, stir cranberry sauce until smooth. Stir cranberry sauce into gelatin mixture. Chill 30 to 60 minutes or until mixture begins to thicken, but not set. Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes. Chill until firm. Makes 8 (2/3 cup) servings. Per Serving: Cal. 89 (4% DV), Fat Cal. 18, Pro. 1 g (1% DV), Carb. 16 g (5% DV), Fat 2 g (3% DV), Chol. 0 mg (0% DV), Sod. 34 mg (1% DV), Vit. A 0 RE (0% DV), Vit C 8 mg (13% DV), Vit. E 0 mg (0% DV), Calcium 0 mg (0% DV), Iron 0 mg (0% DV), Folate 0 Ug (0% DV), Zinc 0 mg (0% DV), Pot. 8 mg (0% DV), Dietary Exchange: Starch 1