Ingredients
2 packages (3 ounces each) raspberry gelatin1-1/2 cups boiling water1 can (14 ounces) jellied cranberry sauce2 cups raspberry sherbet, softened1 tablespoon lemon juiceCranberries, raspberries, orange segments and fresh mint, optional
Preparation
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 cooking spray. Refrigerate until firm.
Unmold onto a serving platter. Fill center with cranberries and raspberries, and serve with oranges and mint if desired.
