Cran-Raspberry Sherbet Mold

Ingredients

• 2 (3 ounce) boxes raspberry gelatin
• 1 1/2 cups boiling water
• 1 (16 ounce) can jellied cranberry sauce
• 2 cups raspberry sherbet, softened
• 1 tablespoon lemon juice

Instructions

1. In large bowl, dissolve gelatin 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 a 6 cup ring mold sprayed with nonstick spray.
6. Refrigerate until firm.
7. Unmold and decorate with raspberries or cranberries.