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


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

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