Heat juice to boiling in a saucepan. Remove from heat. Stir in raspberry gelatin until dissolved. Using a fork or wire whisk, mix cranberry sauce until smooth in a small mixing bowl. Stir into gelatin mixture. Chill until it begins to thicken, but not set. Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm. Makes 8 servings. PER SERVING: Cal. 104 (5%DV), Total Fat 3grams (5%DV), Chol. 0mg, Sodium 66mg (3%DV), Pot. 26mg (1%DV), Total Carb. 18grams (6%DV), Dietary Fiber <1gram, Sugars 17grams, Protein 1gram (2%DV), Vit. A 106 IU (2%DV), Vitamin C 19mg (32%DV), Calcium <1mg (<1%DV), Iron <1mg (<1%DV), Dietary Exchange: Fat 0.5, Fruit 1