Cran-Raspberry Sherbet Mold
- 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 '
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 .