Cran-Raspberry Sherbet Mold
2 (3 ounce) boxes raspberry Jell-O
1 1/2 cups boiling water
1 (16 ounce) can jellied cranberry sauce
2 cups raspberry sherbet, softened
1 tablespoon 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.
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