Recipe for Cran-Raspberry Sherbet Mold


    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.