Shelly's Recipe

CRAN-RASPBERRY SHERBET MOLD

Category: Jello

2 (3 oz) boxes raspberry Jell-O
1 1/2 cups boiling water
1 (16 oz) can jellied cranberry sauce
2 cups raspberry sherbet, softened
1 tbsp lemon juice

In large bowl, dissolve Jell-O in boiling water. Stir in cranberry sauce until smooth. Refrigerate for 30 minutes or until slightly thickened. Fold in sherbet and lemon juice. Transfer into 6-cup ring mold sprayed with nonstick spray. Refrigerate until firm. Unmold and decorate with raspberries or cranberries.