Cran-Raspberry Sherbet Mold

Cran-Raspberry Sherbet Mold
Cran-Raspberry Sherbet Mold

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 2

    packages (3 ounces each) raspberry gelatin

  • 1-1/2

    cups boiling water

  • 1

    can (16 ounces) jellied cranberry sauce

  • 2

    cups raspberry sherbet, softened

  • 1

    tablespoon lemon juice Cranberries, raspberries, orange segments and fresh mint optional '

Directions

In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. Refrigerate for 30 minutes or until slightly thickened. Fold in sherbet and lemon juice. Transfer to a 6-cup ring mold coated with nonstick cooking spray. Refngerate until firm. Unmold onto a serving platter. If desired, fill center with cranberries and raspberries, and garnish with oranges and mint. Yield: 10-12 servings .

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